| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 5 | lg | Oranges (We prefer the blood red oranges, which give a gorgeous ruby red color to the salad) |
| 1 | lg | 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 | tb | Snipped fresh mint |
| 1/4 | ts | Salt or fresh squeezed lemon |
| Leaf lettuce or mix with another lettuce to add color and texture | ||
| 1 | cn | Mandarin oranges |
INSTRUCTIONS
From Dewanne and Doug Hopson-Meriwether. Mix olive oil and a little juice from the canned mandarins and pour over finished salads and serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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