Title: Orange red pepper radish & red onion salad
 Categories: Indian, Salads
      Yield: 4 Servings
 
           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.