Orange Red Pepper Radish And Red Onion Salad
Serves:
Ingredients:
Stephen Ceideburg
Cayenne pepper or harissa,
Cumin to taste
Salt to taste
Lemon/lime juice, to taste
Olive oil to taste
thinly
1/2
Red onion, sliced very
rings or small strips
1
Red bell pepper, cut into
coarse chunks
1
bn
Radishes, sliced or cut into
small pieces
1
md
Sweet juicy orange, cut into
into thin shreds
1
md
Head romaine lettuce, cut
to taste
Method:
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, 6/24/9 2.