Iceberg Salad with MCT Dressing

Serves 4

Ingredients

• ½ iceberg lettuce, torn into bite-sized pieces by hand
• ¼ white onion, very thinly sliced
• 1 tsp oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp white vinegar
• ¼ cup, black olives
• ¼ cup parmesan cheese, grated (optional)
• ¼ cup sunflower seeds (optional)

Instructions

1. With your hands torn the iceberg lettuce leaves into bite-sized pieces.
2. In a small bowl combine the thinly sliced onion (if you have a mandolin for this you can use it), oregano, salt, pepper, and vinegar, and set aside to let it macerate for at least 10 minutes.
3. To assemble the salad: arrange the lettuce in a large bowl, scatter the onion mixture, sprinkle parmesan cheese and sunflower seeds on top. Finish it up by drizzling mct and olive oil all over the salad. Add a pinch of salt and pepper to finish it up