Lettuce, tomato and green onion salad

10 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Cold
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 0.35 ud
Spring onions 0.3 ud
Salad tomato 0.05 kg
Vinaigrette sauce 0.038 l
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration
  • Wash and chop the lettuce.
  • Julienne the onion.
  • Wash and cut the tomato into ½ inch slices.
  • Put the ingredients together and dress them with vinaigrette sauce when serving.
Nutritional information (1 portion)
Energy
59.92
kcal
Carbohydrates
0.63
g
Proteins
0.36
g
Lipids
6.11
g
Sugars 0.45 g
Salt (Sodium) 389.07 mg
Folic acid 2.89 ug
Vitamin C 4.4 g
Vitamin A 47.15 ug
Zinc 0.05 mg
Iron 0.29 mg
Calcium 12.22 mg
Cholesterol 0.03 mg
Polyunsaturated fatty acids 0.54 g
Monounsaturated fatty acids 4.74 g
Saturates 0.8 g
Fiber 0.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.