Iceberg Lettuce Salad
A crunchy and refreshing salad that's quick to make with a zesty lemon vinaigrette.
Ingredients
Salad Ingredients
- 1 head iceberg lettuce, finely chopped Make sure to wash thoroughly before chopping
- ½ lemon lemon, juiced Use fresh lemon for best flavor
- ¼ cup olive oil Extra virgin olive oil is recommended
- ½ tsp salt
- 1 clove garlic, minced Let sit in the dressing for stronger flavor
- Freshly cracked pepper, to taste
- 1 tbsp white vinegar
Instructions
Preparation
- Finely chop the iceberg lettuce and place it in a large mixing bowl.
- In a small bowl or jar, combine the lemon juice, olive oil, salt, minced garlic, freshly cracked pepper, and white vinegar. Whisk or shake well until the dressing is fully blended.
- Pour the dressing over the chopped lettuce and toss thoroughly to coat.
- Serve immediately for maximum crunch and freshness.
Notes
For added flavor and texture, consider topping with cherry tomatoes or croutons. If you have leftovers, store in an airtight container in the refrigerator. It's best to eat fresh, but you can separate the dressing to keep the lettuce crisp.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 1g
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