Viral Iceburg Lettuce Salad

Ingredients

• 1 head Iceberg Lettuce (washed, dried, and torn into bite‑size pieces)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1/2 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground, generous amount as per transcript)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 clove Garlic (minced)
• 1 teaspoon White Vinegar (adds bright acidity; adjust to taste)

Instructions

1. Prepare Lettuce

   Remove any wilted outer leaves, rinse the iceberg head under cold water, pat dry with a kitchen towel or spin in a salad spinner, then tear or chop into bite‑size pieces.

   Time: PT3M

2. Make the Vinaigrette

   In a small bowl, whisk together olive oil, lemon juice, white vinegar, minced garlic, salt, and pepper until emulsified.

   Time: PT2M

3. Toss the Salad

   Place the lettuce in the large mixing bowl, pour the vinaigrette over it, and toss gently with tongs until evenly coated.

   Time: PT2M

4. Final Taste Test

   Sample a leaf; if the flavor is too vinegary, add a splash more olive oil or a pinch of sugar. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

70

Protein

2 g

Carbohydrates

5 g

Fat

5 g

Fiber

2 g