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Veggie Salad in Lettuce Cups

 Veggie Salad in Lettuce Cups
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.