3 small navel oranges
2 small red onions, sliced 1/8 inch thick
1 cup nonfat yogurt
1 teaspoon dried tarragon
½ cup orange marmalade
½ tablespoon olive oil
2 rounded tablespoons pine nuts
3 cups fresh spinach leaves
1 cup fresh 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 ¼ 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 into the bowl. Separate the onions slices into rings and add to the bowl.
In a separate bowl, whisk together the nonfat yogurt, the tarragon, and orange marmalade.
Heat the olive 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 and spinach. Just before serving, add the basil, spinach, and pine nuts to the salad bowl, toss gently with the yogurt dressing and serve.
From the recipe booklet for The St. Louis Herb Society Golden Anniversary Cooking School, September 25, 1991, page 3.