4 Serves
20 Mins
Thoroughly wash the lettuce, tomatoes, and cucumbers under cold running water, then use a salad spinner to dry the greens.
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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
19 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
248 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 a cutting board, chop the lettuce, tomatoes, cucumbers, and onions into 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 until evenly coated.
9
g24
g8
g
