4 Serves
15 Mins
Thoroughly wash the lettuce, cucumber, and tomatoes under cold running water, then dry them using a salad spinner.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
363 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, onion, and tomatoes into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine all the chopped vegetables in a large serving bowl, drizzle with the prepared dressing, and toss gently to coat evenly.
8
g51
g8
g
Chinese
Lebanese