---------- Recipe via Meal-Master (tm) v8.02

     Title: ORANGE, ONION, AND BASIL SALAD
Categories: Salads, Appetizers, Nuts, Fruits
     Yield: 6 servings

     3 lg Navel oranges
     2 lg Red onions, sliced
     1 sm Turnip, julienned*
 7 1/2 tb Olive oil
     2 tb Balsamic vinegar
          Freshly ground pepper
     2 tb Pine nuts
     2 c  Basil leaves
          Salt

 Grate the zest from one of the oranges and place it in
 the bottom of a wide salad bowl.  Without peeling,
 slice all the oranges about 1/4 to 3/8 inch thick.
 Squeeze the juice from the end slices into the bowl
 over the zest. Remove any seeds, then remove the peel
 from each slice by laying it flat and turning it as
 you take a series of straight downward cuts, leaving
 no white pulp.  Place the peeled slices in the bowl.
 Separate the onion slices into rings and add to the
 bowl. In a small bowl, whisk together 7 tb. of the
 olive oil, the vinegar, and some pepper.  Pour this
 vinaigrette over the onion and orange slices. Toss
 gently, being careful not to break up the orange
 slices, until the oranges and onions are coated.
 Marinate for 30 minutes to 1 hour.
 Heat the remaining 1/2 tb. of oil in a skillet; brown
 the pine nuts over medium heat until they are medium
 tan - don't allow them to blacken.
 Wash and dry the basil.  Chop the leaves if they are
 large; leave them whole if they are small.  Just
 before serving, add the basil and pine nuts to the
 salad bowl, toss gently, and serve.  Salt to taste.

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