Lettuce with Sweet Oxyporum Dressing
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
iceberg lettuce
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
black pepper
ground |
|
| ⅓ | cup |
honey
|
|
| 3 | tablespoons |
white vinegar
|
|
| 2 | each |
dates
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
iceberg lettuce
|
*
|
| 5 | ml |
cumin seeds
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
black pepper
ground |
|
| 79 | ml |
honey
|
|
| 45 | ml |
white vinegar
|
|
| 2 | each |
dates
pitted |
*
|
Directions
Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl.
Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen.
Squash the dates with your fingers and add them to the spices.
Mix well so that the dates break into small fibers.
Pour over the lettuce and serve.
