Georgia Pecans, Orange And Greens Salad Serves 6 3 large navel oranges, peeled and diced 2 tablespoons pecan oil 1 head Boston lettuce, washed, dried and torn apart  1 bunch arugula or watercress leaves, chopped 1/2 cup whole fresh basil leaves 1/4 cup whole fresh mint leaves 1/4 cup toasted chopped pecans Toss the oranges with the pecan oil. Set aside for up to 1 hour before serving. Just before serving, toss in the lettuce, arugula, basil, mint, and pecans. Note: Do not cut the sections away from the orange membrane as our mothers did. The orange bioflavins, a newly established important nutrient, are locked in the membrane. Instead, peel the orange, then stand it on end on the cutting board and make 5 cuts from top to bottom, discard the center and cut across the membrane to cube the orange.