Orange, Red Pepper, Radish and Red Onion Salad

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.