Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 5 larges | Oranges (We prefer the blood red oranges, which give a gorgeous ruby red color to the salad) |
| 1 large | Red or yellow pepper cut into small cubes (if you use the red oranges, use the yellow pepper, if you use the yellow oranges, use the red peppers) |
| 1 tablespoon | Snipped fresh mint |
| ¼ teaspoon | Salt or fresh squeezed lemon |
| \N \N | Leaf lettuce or mix with another lettuce to add color and texture |
| 1 can | Mandarin oranges |
From Dewanne and Doug Hopson-Meriwether.
Mix olive oil and a little juice from the canned mandarins and pour over finished salads and serve.