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Orange Red Pepper Radish & Red Onion Salad Recipe
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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.
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