Georgia Pecans, Orange & Greens Salad

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.

• Soups & Salads