Orange red pepper radish and red onion salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | medium | Head romaine lettuce, cut into thin shreds |
| 1 | medium | Sweet juicy orange, cut into small pieces |
| 1 | bunch | Radishes, sliced or cut into coarse chunks |
| 1 | Red bell pepper, cut into rings or small strips | |
| ½ | Red onion, sliced very thinly | |
| Olive oil to taste | ||
| Lemon/lime juice, to taste | ||
| Salt to taste | ||
| Cumin to taste | ||
| 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.
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