Orange~ onion~ & basil salad
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Orange~ onion~ & basil salad
  Orange    Onion    Salad    Appetizers    Nuts  
Last updated 6/12/2012 12:45:49 AM. Recipe ID 5795. Report a problem with this recipe.
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      Title: Orange~ onion~ & 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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Recipe ID 5795 (Apr 03, 2005)

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