4 Serves
110 Mins
Wash the lettuce and tomatoes thoroughly using a colander.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
66 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
122 µg / 400 µgCalcium
168 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
1113 mg / 4,700 mgSodium
404 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
41 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
30 mgNet Carbs
45 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, tomatoes, and onions into bite-sized pieces.
In a small bowl, whisk together the vinegar, olive oil, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the chopped vegetables with the fermented tea leaves.
Drizzle the prepared dressing over the salad and toss gently with a spatula to combine all ingredients thoroughly.
13
g44
g6
g
