4 Serves
15 Mins
Wash the lettuce thoroughly and pat dry using kitchen towels, then cut the head into four equal wedges using a chef's knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
668 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a small mixing bowl, whisk together the salad dressing, olive oil, vinegar, salt, and black pepper until emulsified.
Place each lettuce wedge on a serving dish, drizzle generously with the prepared dressing, and top with chopped tomatoes and onions.
59
g7
g30
g
