4 Serves
20 Mins
Thoroughly wash the lettuce, tomatoes, and cucumber under cold running water, then dry them using a salad spinner.
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Vitamin E
2 mg / 15 mgVitamin K
71 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
271 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
473 mg / 4,700 mgSodium
897 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, tomatoes, cucumber, and onion into bite-sized pieces. Cube the salami and provolone cheese.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared vegetables, salami, and cheese in a large mixing bowl, drizzle with the dressing, and toss gently to coat.
59
g7
g30
g
