Moroccan Orange-Walnut Salad

Directions

1. Wash and dry lettuce well. Combine with onions and radishes and chill.
2. With a sharp knife, remove peel and white membrane from oranges. Cut into bite size segments.
3. You should have 2 quarts. In a bowl, combine orange juice concentrate, water, honey, and cinnamon.
4. Let stand at room tempurature 1 hour, or longer in the refrigerator.
5. Toast walnuts in a shallow pan at 300 degrees for 10 minutes and set aside.
6. Just before serving, stir vinegar into oranges. Toss lettuce with olive oil, then stir in the orange mixture. Sprinkle walnuts over and toss again.