MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
  Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
       Yield: 6 servings
       1    Head romaine lettuce
       3    Navel or temple oranges
       2 tb Fresh lemon juice
       2 tb Sugar
       1 pn Salt
     1/2 ts Cinnamon
       1 tb Orange flower water
     3/4 c  Walnuts; chopped
   Wash lettuce and section into leaves, discarding the tough outer ones.
   Drain; wrap in paper towels to dry.  Store in refrigerator until
   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
   Variation:  Prepare as above, using 3/4 cup chopped dates and almonds
   in place of the chopped walnuts.
   From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
   York: Harper & Row, Publishers, Inc., 1987.  Pp. 81-82.  ISBN
   0-06-091396-7.  Typed for you by Cathy Harned.