Orange~ lettuce~ & walnut salad (shlada bel
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | each | Head romaine lettuce |
3 | eaches | Navel oranges -=OR=- |
3 | eaches | Temple oranges |
2 | tablespoons | Lemon juice |
2 | tablespoons | Sugar |
1 | pinch | Salt |
½ | teaspoon | Cinnamon |
1 | tablespoon | Orange flower water |
¾ | cup | Walnuts, chopped |
Directions
Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until needed. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the orange juice. Blend well, then taste. The dressing should be sweet.
Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately.
Variation: Prepare as above, using ¾ cup chopped dates and almonds in place of the chopped walnuts.
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