1 ½ to 2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Pinch freshly ground black pepper
4 cups shredded iceberg lettuce
½ medium cucumber, sliced
1 roma tomato, chopped
1 medium carrot, grated
¼ medium red onion, thinly sliced
In a small bowl, whisk the vinegar (start with 1 ½ tablespoons vinegar and add more—up to another 1/2 tablespoon) if desired), oil, salt, and pepper. Set aside.
In a large bowl, toss all the veggies. Cover and refrigerate if not serving right away. When you’re ready to serve, toss the veggies gently with the vinaigrette.
1 serving salad with vinaigrette (1/4 of entire recipe): 1 WW Freestyle point
1 serving salad *without* vinaigrette: 0 WW Freestyle points
30 calories, 0g fat, 0g sat fat, 0mg cholesterol, 24mg sodium, 7g carbs, 4g sugar, 2g fiber, 1g protein
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