Ribbon Salad
4 (2-cup) servings - 2 PointsPlus each
1 (3/4 lb) head red leaf lettuce (about 8 cups)
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
Core lettuce and break apart into whole leaves. Wash and dry leaves thoroughly, then pile half of them in an even layered pile. Slice leaves crosswise into 1/4 inch strips. Repeat with remaining leaves.
Place lettuce strips in a large mixing bowl and add olive oil and lemon juice. Toss to combine. Season with salt and pepper to taste and serve.
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