Minted orange salade

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.

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