4 Serves
20 Mins
In a small bowl, whisk together the white vinegar, cooking oil, finely chopped chili pepper, and dried lavender. Season the mixture with salt and pepper to taste.
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Vitamin K
64 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 mgFolate
112 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
69 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a medium bowl, combine the sliced cucumbers, diced onion, and chopped red bell pepper. Pour the prepared dressing over the vegetables and toss thoroughly to coat.
Allow the salad to marinate at room temperature for 10 minutes to let the flavors meld.
Arrange the fresh lettuce leaves on individual serving plates and spoon a generous portion of the marinated salad over the leaves. Serve immediately.
59
g7
g30
g
