Yield: 4 servings
|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.