Recipe - Minted Orange Salade

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 tablespoon Snipped fresh mint
One fourth teaspoon Salt or fresh squeezed lemon
Leaf lettuce or mix with
another lettuce to add
color and texture
1 cn Mandarin oranges

From Dewanne and Doug HopsonMeriwether.

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/tn94q3.zip