Name: Orange, Red Pepper, Radish and Red Onion Sala
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Indian	Indian, Salads	4	Servings

INGREDIENTS

		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

INSTRUCTIONS

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

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