INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 0mg
Sodium: 75.2mg
Potassium: 675.9mg
Carbohydrates: 13.5g
Fiber: 9.4g
Sugar: 1.7g
Protein: 6g