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Ingredients
- 1 bunch green onions
- Extra virgin olive oil as needed
- Italian seasoning to taste (basil and oregano mix)
- Garlic salt to taste
- 1 veal fillets per serving
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red or possibly orange bell pepper
- 1 head fluffy ruffles lettuce
- 1 head iceberg lettuce
- 8 ounce. piniolia nuts
- Salad dressing, if you like
Directions
- Wash and core peppers and lettuce. Cut peppers into strips approximately 2 inches in length. Heat extra virgin olive oil on medium high. Add in seasonings and peppers. Cook till peppers are your own texture preference. Remove and drain.
- To same oil, add in veal and brown. Remove and drain on paper towel. Line salad bowl with whole leaves of fluffy ruffles lettuce. Break up remaining leaves of both types of lettuce and fill bowl.
- Chop green onions from both ends and scatter on top of lettuce. Pour piniolias in doughnut shape on top too. Pour peppers around on top of nuts. Fill doughnut hole with veal. Serve with or possibly without salad dressing of your own preference.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 216g | |
| Calories 105 | |
| Calories from Fat 38 | 36% |
| Total Fat 4.29g | 5% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 168mg | 7% |
| Potassium 472mg | 13% |
| Total Carbs 16.58g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.38g | 5% |
| Protein 2.77g | 4% |
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