| 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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