Categories: Salads, Moroccan, Nuts, Fruits, Vegetables 
      Yield: 6 servings 
  
      1 ea Head romaine lettuce 
      3 ea Navel oranges -=OR=- 
      3 ea Temple oranges 
      2 tb 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 
  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 3/4 cup chopped dates and almonds 
  in place of the chopped walnuts.