Tear the lettuce leaves into bitesize pieces and set aside in the refrigerator until ready to use.

With a sharp knife, cut off the top and bottom of the oranges down to the flesh. Cut between each segment and membrane on each side to remove segments and any seeds. Squeeze the remaining connected membranes into a small bowl to yield about ¼ cup (60 mL) orange juice. Place segments in a bowl and sprinkle with cinnamon. Set aside.

In a small bowl, whisk together orange and lemon juice, honey and olive oil.

Toss romaine lettuce with orange vinaigrette. Add orange segments, red onion, roasted pepper strips, dates, feta cheese and almonds, if using.

To make a complete meal, top salad with 1 cup (250 mL) almonds and serve with freshly baked 3 Korn bread from the Bakery.