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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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.
Nutrition 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.

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Average Rating:
  • Cassie
    Jun 24, 2019

    Our family adores this refreshing veggie salad recipe. We have served it in the lettuce cups and in wraps. It makes a great side dish by itself as well with grilled meat during the summer.

  • katlaydee3
    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.