Instructions: *NOTE( I chop it by hand with a sharp knife )it shouldnt be a puree, I usually do a fine julliene cut

This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg!

Yield: 2, 8 x 4 loaves

Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done.

Bread freezes very well.

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