Versatile salad recipe that you can experiment with, using berries for a refreshing salad during the summers and canned mandarin orange sections over the winter.

INGREDIENTS

4 cups torn mixed greens
1 cup sliced fresh mushrooms
1 cup fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained
1/3 cup orange juice
4 teaspoons salad oil
4 teaspoons brown mustard
1-1/2 teaspoons sugar
1-1/2 teaspoons snipped fresh mint or 1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper

• In a large salad bowl, toss the salad greens with mushrooms and fruit.
• To prepare dressing, put the orange juice, oil, brown mustard, sugar, mint, salt and pepper in a jar with a tight fitting lid. Cover and shake well until combined.
• Serve salad with drizzles of dressing, tossing gently until coated.