Boston Lettuce and Red Onion Salad

By Pierre Franey

Published March 15, 1983

Total Time
10 minutes
Rating
4(15)
Comments
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Featured in: 60-MINUTE GOUMET

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Ingredients

Yield:4 servings

  • 1 large or 2 small heads Boston lettuce

  • 1 cup chopped red onion

  • ½ cup finely chopped parsley, preferably flat-leaf Italian parsley

  • 1 ½ tablespoons red-wine vinegar

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • ¼ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 144 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 227 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.

  2. Step 2

    Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.

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4 out of 5
15 user ratings
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