Orange, red pepper, radish and red onion salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | To medium-size head romaine lettuce, cut into thin shreds (chiffonade) |
| 2 | smalls | Or 1 medium-sized, sweet juicy orange, cut into small pieces |
| 1 | small | Bunch radishes, sliced or cut into coarse chunks |
| 1 | Red bell pepper, stemmed, seeded, cut into rings or small strips | |
| ½ | Red onion, sliced very thinly, separated into rings or coarsely chopped Olive oil and lemon or lime juice, to taste Salt, cumin and cayenne pepper or harissa, to taste | |
Directions
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.
Serves 4.
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.
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