2 Serves
26 Mins
Wash the lettuce and cucumber thoroughly, then dry them using a salad spinner.
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FrenchVitamin E
3 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
383 µg / 400 µgCalcium
351 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
568 mg / 1,250 mgPotassium
907 mg / 4,700 mgSodium
2207 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
9 g / 28 gSugar
20 g / 50 gSaturated Fat
15 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
147 gAlcohol
0 g
Chop the lettuce, cucumber, tomato, and onion into bite-sized pieces and place them into a large mixing bowl.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Place the goat cheese rounds on baguette slices and toast them in the oven until the cheese is soft and slightly browned.
Drizzle the prepared dressing over the mixed vegetables and toss gently to coat, then serve topped with the warm goat cheese toasts.
12
g38
g5
g
Tunisian
French