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 t 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 Hopson-Meriwether. Mix olive oil and a little juice from the canned mandarins and pour over finished salads and serve.