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5 from 1 vote

Doe's House Salad

Crisp and sweet iceberg lettuce, shallots, and fresh tomatoes are dressed with a delicious lemon and garlic dressing. This recipe is barely adapted from Roy Doering for their famous house salad.
Course Salad
Cuisine American
Keyword american, dairy-free, easy, egg-free, fast, garlic, lemon, nut-free, salad, shallot, tomato, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 219kcal
Author Jenny Ross

Ingredients

  • 1 head iceberg lettuce cut into , bite size pieces
  • 10 cherry tomatoes quartered
  • 1 shallot sliced thin
  • 1/4 cups avocado oil
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1/3 teaspoon salt

Instructions

  • Combine the lettuce, tomato, and shallots in a large bowl.
  • Combine the avocado oil, olive oil, lemon juice, garlic, and salt in a jar. Cover with a lid and shake to emulsify.
  • Pour dressing over salad and toss to coat evenly. Do not over toss or you will bruise the lettuce. Serve immediately as lettuce wilts after 15 minutes.

Notes

Protein:Energy Quotient [calories]: 0.06

Nutrition

Calories: 219kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 213mg | Potassium: 323mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg