Back to Veggie Salad in Lettuce Cups

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Veggie Salad in Lettuce Cups Recipe

Veggie Salad in Lettuce Cups Recipe

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. YIELD: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

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.

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.

Reviews for Veggie Salad in Lettuce Cups

Sort By :
MY REVIEW
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."

Loading Image