---------- Recipe via Meal-Master (tm) v8.02
  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
   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.