Veggie Salad in Lettuce Cups Recipe

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Veggie Salad in Lettuce Cups Recipe
Veggie Salad in Lettuce Cups Recipe photo by Taste of Home
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Veggie Salad in Lettuce Cups Recipe

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2 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

3/4 cup: 92 calories, 7g fat (1g saturated fat), 0 cholesterol, 321mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. Pour over vegetables and toss to coat.
  3. For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture. Serve immediately. Yield: 4 servings.
Originally published as Veggie Salad in Lettuce Cups in Taste of Home June/July 2007, p49

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katlaydee3 User ID: 3741999 165534
Reviewed Jun. 3, 2014

"This was very colorful and made for a great presentation. The dressing was good but just not for me. Too healthy maybe. Yes, I know that sounds crazy but the best way to describe it."

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