Chinese-Style Salad

1. Remove the leaves from the lettuce and wash well. Tear into large pieces.

2. Put the leaves in a large bowl and add the spinach, mint and scallion. Refrigerate, covered, for 1 hour.

3. Place all the ingredients for the dressing in a small bowl and stir to combine.

4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.

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Nutrient	Quantity
Total fats	0.9428 g
Protein	22.5038 g
Carbohydrates	18.4117 g
Energy	174.4515 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0484 g
Water	314.7207 g
Aspartic acid	0.5286 g
Calcium, Ca	229.5645 mg
Lutein + zeaxanthin	1805.22 g
Fiber, total dietary	4.588 g
Carotene, beta	1004.64 g
Niacin	2.4695 mg
Vitamin A, RAE	109.5 g
Arginine	0.3516 g
Riboflavin	0.3101 mg
Glutamic acid	1.1421 g
Sodium, Na	1846.1895 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0131 g
Total lipid (fat)	0.9428 g
Manganese, Mn	0.7598 mg
Fructose	0.5393 g
Proline	0.3429 g
Fatty acids, total saturated 16:0	0.1429 g
Sucrose	4.2416 g
Choline, total	72.068 mg
Sugars, total	8.7628 g
Serine	0.2562 g
Fatty acids, total saturated 18:0	0.0372 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.256 mg
Selenium, Se	15.461 g
Ash	7.3338 g
Fatty acids, total saturated 18:1 undifferentiated	0.1295 g
Pantothenic acid	0.2403 mg
Phenylalanine	0.2098 g
Copper, Cu	0.3649 mg
Betaine	9.572 mg
Thiamin	0.2099 mg
Retinol	25.5 g
Methionine	0.0628 g
Iron, Fe	4.1432 mg
Carbohydrate, by difference	18.4117 g
Phosphorus, P	273.6 mg
Folate, total	123.67 g
Tocopherol, gamma	0.0324 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Alanine	0.2261 g
Cholesterol	42.5 mg
Valine	0.2363 g
Fatty acids, total saturated 18:2 undifferentiated	0.2155 g
Glycine	0.2369 g
Carotene, alpha	1.44 g
Glucose (dextrose)	0.4834 g
Fatty acids, total saturated 14:0	0.0032 g
Zinc, Zn	1.7917 mg
Isoleucine	0.2238 g
Fatty acids, total polyunsaturated	0.3663 g
Leucine	0.3443 g
Tocotrienol, alpha	0.0036 mg
Vitamin A, IU	1761.22 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	123.67 g
Tryptophan	0.0639 g
Vitamin C, total ascorbic acid	29.208 mg
Phytosterols	3.6 mg
Tyrosine	0.1601 g
Vitamin B-12	0.85 g
Vitamin K (phylloquinone)	319.261 g
Fatty acids, total saturated	0.1859 g
Histidine	0.1069 g
Fatty acids, total monounsaturated	0.1457 g
Threonine	0.2037 g
Folate, food	123.67 g
Vitamin E (alpha-tocopherol)	1.3148 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	76.1875 mg
Lysine	0.267 g
Potassium, K	843.1615 mg
Cystine	0.0396 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	4 tablespoons	75.65	0	0.425
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Iceberg lettuce	0.5	5.04	1.0692	0.0504
Malt vinegar	0.25 cup	12.5475	0.5557	0
Garlic Clove	1	75.65	0	0.425
white sugar	1 teaspoon	16.254	4.1992	0
baby spinach leaf	3.5 1/2	75.65	0	0.425
mint leaf	3 ounces	75.65	0	0.425
scallion	1.5 1/2	48	11.01	0.285
szechuan peppercorn	0	75.65	0	0.425