1    Head romaine lettuce
3    Navel oranges -=OR=-
3    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.