Minted Orange Salade
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
oranges
prefer the blood red oranges, which give a gorgeous color |
|
| 1 | large |
sweet red bell peppers
or yellow, cut |
|
| 1 | tablespoon |
mint leaves
fresh |
|
| ¼ | teaspoon |
lemon
salt or fresh squeezed |
|
| 1 | x |
red lettuce
or mix with another lettuce to add color |
*
|
| 1 | can |
mandarin oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
oranges
prefer the blood red oranges, which give a gorgeous color |
|
| 1 | large |
sweet red bell peppers
or yellow, cut |
|
| 15 | ml |
mint leaves
fresh |
|
| 1.3 | ml |
lemon
salt or fresh squeezed |
|
| 1 | x |
red lettuce
or mix with another lettuce to add color |
*
|
| 1 | can |
mandarin oranges
|
*
|
Directions
Mix olive oil and a little juice from the canned mandarins and pour over finished salads and serve.
