Doe's House Salad Recipe

Doe's Signature House Salad

Recipe by Roy Doering

Details

• Difficulty: Simple
• Makes: Approximately 20 servings
• Nutrition Facts (per serving)
  • Portion: 1 of 20 servings
  • Calories: 226
  • Total Fat: 22g
  • Saturated Fat: 2g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 2g
  • Cholesterol: 0mg
  • Sodium: 250mg
• Total Time: 20 minutes
• Preparation: 20 minutes

Ingredients

• 6 heads of iceberg lettuce, cleaned, cores removed, and torn into hearty, bite-sized pieces
• 2 medium tomatoes, diced
• 1 cup red onion, chopped
• 1 1/3 cups salad oil
• 2/3 cup extra-virgin olive oil
• 1 cup fresh lemon juice
• 6 tablespoons garlic, finely minced
• 2 teaspoons salt

Instructions

1. Place the torn iceberg lettuce, diced tomatoes, and chopped onion into a large salad bowl.
2. In a separate container, whisk together the salad oil and extra-virgin olive oil until combined.
3. Pour the oil mixture and the fresh lemon juice over the vegetables in the salad bowl.
4. Add the minced garlic and salt.
5. Toss gently until the greens and vegetables are evenly coated take care not to over-toss so the lettuce stays crisp.
6. Serve immediately for best texture, or plate within 15 minutes to prevent wilting.

This recipe was contributed by a culinary professional. It may not have been adapted for home kitchen use.

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