Title: Orange Red Pepper Radish and Red Onion Salad
Categories: Indian, Salads
Yield: 4 Servings

Stephen Ceideburg
1 md Head romaine lettuce, cut
-into thin shreds
1 md Sweet juicy orange, cut into
-small pieces
1 bn Radishes, sliced or cut into
-coarse chunks
1 Red bell pepper, cut into
-rings or small strips
1/2 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

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