Green Salad Recipe (Lettuce Salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp green salad with lettuce, tomato, cucumber, and onion tossed in a zesty lemon vinaigrette and topped with pumpkin seeds. Light and fresh, it makes a simple side or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 to 3.5 cups iceberg lettuce (– chopped, or use preferred lettuce)
- ½ cup tomatoes (– sliced)
- ½ cup onions (– sliced)
- 1 cup cucumber (– sliced)
- 1 tablespoon pepitas (- toasted (roasted pumpkin seeds), optional or preferred nuts or seeds)
- 1 tablespoon cilantro (– chopped coriander leaves, swap with parsley or preferred fresh herb)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic (– minced)
- ¼ teaspoon black pepper ( or white pepper)
- ½ teaspoon pink salt (or regular salt, add according to taste)
- 1 teaspoon raw sugar (or white sugar or brown sugar, add as required)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 454mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 28mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.