Lettuce and Anchovy Salad with Rice

Ingredients

• Rice3/4 cup (150 g)
• Red Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Olives2 count (10 g)
• Anchovy in Olive Oil1 can (100 g)
• Parsley1 tablespoon (4 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Apple Cider Vinegar1/2 tablespoon (7 g)
• Mustard1 teaspoon (5 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the onion into thin sticks, the tomato into slices and the olives into quarters. Drain the anchovies.

3. 3

   Step 3

   Place the lettuce leaves at the bottom of a salad bowl and add rice, onion, tomato, olives and anchovies on top.

4. 4

   Step 4

   For the dressing: Mix vinegar, oil, mustard and stevia. Optional: Add lemon juice.

5. 5

   Step 5

   Pour the dressing and mix well. Serve the salad fresh.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lettuce and Anchovy Salad with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.