Romaine Lettuce and Orange Salad - Moroccan Salad of Cos Lettuce and Oranges

Romaine Lettuce and Orange Salad. Photo © Christine Benlafquih
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Chilling time: 60 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
53 Calories
0g Fat
13g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This refreshing Moroccan salad combines crisp Romaine lettuce with sliced oranges. Adjust the sugar and orange flower water to your own tastes. The oranges will macerate as the salad chills, but if you'd like the salad to be extra juicy, include the optional orange juice. Serve well-chilled in individual bowls.

The salad is especially beautiful and delicious when blood oranges are in season.


  • 4 cups (lightly packed) Romaine lettuce leaves(interior leaves and hearts preferred)
  • 2 navel oranges (or blood oranges)
  • Optional: juice from 1 orange
  • 2 tablespoons sugar
  • 1 1/2 tablespoons orange flower water
  • 1 tablespoon lemon juice
  • Pinch of salt

Steps to Make It

  1. Wash and dry the Romaine lettuce leaves, discarding any leafy tips.

  2. Slice the lettuce into very thin strips.

  3. Peel the oranges, scrape off any excessive pith, and thinly slice or chop the oranges into small pieces.

  4. Gently stir the lettuce and oranges with the sugar, orange flower water, lemon juice, salt and orange juice.

  5. Cover and chill the salad for at least an hour before serving.