Lemon-Infused Iceberg Lettuce Salad with a Zesty Dressing Ingredients: - 1 medium head of iceberg lettuce, washed and chopped - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 1 large lemon, juiced (about 1/4 cup lemon juice) - 1/4 cup olive oil - 1 teaspoon Dijon mustard - 1 teaspoon honey or maple syrup - Salt and pepper to taste Instructions: 1. In a large salad bowl, combine the chopped iceberg lettuce, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). 2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well blended. 3. Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated. 4. Serve immediately, or let sit for about 10 minutes for the flavors to meld before serving. Nutrition Information (per serving, serves 4): - Calories: 150 - Total Fat: 11g - Saturated Fat: 2g - Cholesterol: 5mg - Sodium: 250mg - Total Carbohydrates: 10g - Dietary Fiber: 2g - Sugars: 3g - Protein: 3g - Vitamin A: 20% DV - Vitamin C: 35% DV - Calcium: 6% DV - Iron: 4% DV Note: Nutrition values are estimates and can vary based on specific ingredients and portions used.