Georgia Pecans, Orange & Greens Salad
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Ingredients:
- 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 Georgia pecans
Directions:
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.
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