Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \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.