Orange Red Pepper Radish And Red Onion Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian, Salads | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | Head romaine lettuce, cut | |
| into thin shreds | ||
| 1 | Sweet juicy orange, cut into | |
| small pieces | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 107.5mg
Potassium: 88.1mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 1.5g
Protein: <1g