Yield: 4 Servings
|\N \N||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 \N||Red bell pepper, cut into rings or small strips|
|½ \N||Red onion, sliced very thinly|
|\N \N||Olive oil to taste|
|\N \N||Lemon/lime juice, to taste|
|\N \N||Salt to taste|
|\N \N||Cumin to taste|
|\N \N||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.