Lettuce Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lettuce
|
*
|
| 3 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
white vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
garlic
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lettuce
|
*
|
| 3 | each |
scallions, spring or green onions
|
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
white vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
garlic
chopped |
|
Directions
Wash lettuce and separate the leaves.
Allow to drain. Beat the rest of the ingredients in a bowl.
Add lettuce leaves and turn them gently so that all the leaves become coated with the dressing.
