4 navel oranges (peeled and cut into wedges)
pinch of garlic salt
1 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. dried mint leaves (optional)

Mix all ingredients and stir to blend. Serve cold.

Note: This salad is a nice side dish to accompany steak or roast beef. It is also a nice luncheon salad especially in the summertime.