Iceberg Lettuce-Wedge Salad

Notes: Make the dressing, buy a favorite, or offer oil and vinegar in attractive cruets. For small children, tear lettuce into bite-size pieces.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional Information

Calories 188
Caloriesfromfat 72 %
Protein 1.7 g
Fat 15 g
Satfat 1.9 g
Carbohydrate 14 g
Fiber 1.3 g
Sodium 93 mg
Cholesterol 0.0 mg

Ingredients

2 heads (1 1/4 to 1 1/2 lb. each) iceberg lettuce, rinsed and crisped
Salt and pepper

Preparation

Trim and discard stem ends and bruised leaves from lettuce; cut lettuce, through core, into 8 to 10 equal wedges. Lay each wedge on a salad plate. Add salad dressing and salt and pepper to taste.

Note:

Renee Behnke, Sur La Table, Seattle, Washington,

March 1999