Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls olive oil in which has been stirred half teaspoon- ful salt
- one teaspoonful sugar
- one teaspoonful vinegar
- one pinch of salt
- two tablespoonfuls of vinegar
- eight walnuts
- half teaspoon- ful salt
- two fine lettuces
- one-half pinch of pepper in two tablespoonfuls of vinegar
- one-half tablespoon- fuls of oil
- salt
- pepper
- vinegar
Directions
Put meats of eight walnuts and pulp of a large grape fruit in a bed of crisp lettuce. Just before serving, dress with four tablespoonfuls olive oil in which has been stirred half teaspoon- ful salt, one teaspoonful sugar, one teaspoonful vinegar.
Mrs. George Sinsabaugh. LETTUCE SALAD.
Take two fine lettuces, remove the outer green leaves, core, wash and drain in a wire basket, then split and cut the leaves into quarters and put them in a bowl. Have tomatos cut in thin slices, and place over the lettuce. Season as follows : Mix one pinch of salt and one-half pinch of pepper in two tablespoonfuls of vinegar, add one and one-half tablespoon- fuls of oil, pour over the salad and serve.
Mrs. M. J. Connell.