Orange Red Pepper Radish and Red Onion Salad

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1 Red bell pepper, cut into
Olive oil to taste
1 md Head romaine lettuce, cut
1 md Sweet juicy orange, cut into
1/2 Red onion, sliced very
Lemon/lime juice, to taste
Salt to taste
Cayenne pepper or harissa,
Cumin to taste
Stephen Ceideburg
1 bn Radishes, sliced or cut into

Original recipe makes 4 Servings



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.

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