Try this Chinese Iceberg Salad by Kylie Kwong recipe, or contribute your own.
Suggest a better description1.Remove leaves from lettuce and wash well.
2.Roughly tear leaves into large pieces.
3.Place leaves in a large bowl with spinach, mint and spring onion and refrigerate, covered, for 1 hour.
4.Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.
5.Finally, pour dressing over chilled salad leaves and toss well.
6.Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 300 | ||
Calories from Fat: 266 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1127.9mg | 39 % | |
Potassium 169.5mg | 4 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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