Butter Leaf Lettuce Salad with a Lemon Dill Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of butter lettuce, radishes, hard-boiled eggs, and parsley with toasted bread pieces, dressed with a tangy lemon-dill vinaigrette. Light and refreshing for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head butter leaf lettuce (torn into bite-size pieces)
- 1 small bunch radishes (sliced paper-thin)
- 2 eggs (hard boiled )
- 1 tablespoon fresh parsley (chopped)
- 1/3 baguette (cut into croutons)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt & pepper (to taste)
- 2 heaping teaspoons Dijon mustard
- 1-2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon fresh dill (chopped )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 372mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.