Recipe - Orange Red Pepper Radish And Red Onion Salad

Stephen Ceideburg
1 md Head romaine lettuce, cut
into thin shreds
1 md Sweet juicy orange, cut into
small pieces
1 bn Radishes, cut or sliced up or cut into
coarse chunks
1 Red bell pepper, cut into
rings or small strips
One half Red onion, cut or sliced up very
thinly
Olive oil to taste
Lemon/lime juice, to taste
Salt to taste
Cumin to taste
Cayenne pepper or harissa,
to taste

Arrange romaine on platter then top with orange, radishes, bell pepper and
onion. Dress with olive oil and lemon, then sprinkle with salt, cumin and
cayenne.

PER SERVING (with 2 tablespoons olive oil): 110 calories, 2 g protein, 11 g
carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 24 mg sodium, 4 g
fiber.

Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini