Veggie Salad in Lettuce Cups Recipe

Veggie Salad in Lettuce Cups Recipe photo by Taste of Home

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Radishes, carrots and cucumber give this appealing side dish plenty of crunch, and the balsamic-honey mustard dressing has just the right amount of tartness. Field editor Amy Short of Lesage, West Virginia shared the recipe.

This recipe is:

Quick

Diabetic Friendly

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Veggie Salad in Lettuce Cups Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1 large cucumber, seeded and finely chopped
2 small carrots, shredded
12 radishes, coarsely chopped
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
3 teaspoons minced fresh thyme
1 teaspoon honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
8 Boston lettuce leaves

Directions

In a small bowl, combine the cucumber, carrots and radishes. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well.
Pour over vegetables and toss to coat.
For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture. Serve immediately. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 92 calories, 7 g fat (1 g saturated fat), trace cholesterol, 321 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Veggie Salad in Lettuce Cups in Taste of Home June/July 2007, p49