1 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
1/2 red onion, sliced very thinly
1 olive oil to taste
1 lemon/lime juice, to taste
1 salt to taste
1 cumin to taste
1 cayenne pepper or harissa, to taste
Directions: How to Cook Orange Red Pepper Radish And Red Onion Salad
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.
Recent comments and reviews for this recipe:
No comments, so be the first!
Add your comment: