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

Veggie Salad in Lettuce Cups Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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.

Directions

  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

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.

Reviews for Veggie Salad in Lettuce Cups

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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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