Try this House Salad recipe, or contribute your own.
Suggest a better description1. Wash and dry tomatoes and cucumbers in designated sink.
2. Peel the cucumbers and rinse one more time. Slice cucumbers - use white cutting boards.
3. Cut tomatoes into wedges - use white cutting boards.
4. Thinly slice red onions - use white cutting boards.
5. To clean the lettuce: first chop ends and separate the leaves. In the designated sinks for veggies: fill up two of the sinks with cold water. Dunk and soak the lettuce in the first sink and repeat the process in the second sink. In the third sink rinse with running water. Dry lettuce with paper towels - replacing them often.
6. Toss all ingredients in a large bowl.
7. Just before serving, lightly toss with dressing of your choice until the vegetables are coated.
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added jk 2-17-14
edited jk 2-18-14
Edited 2/19/14 - NP
Edited BC 2/27/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 108 | ||
Calories from Fat: 37 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 261mg | 9 % | |
Potassium 339.3mg | 9 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 11.7g | ||
Protein 4.6g | 7 % | |
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: 108
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