Veggie Salad in Lettuce Cups

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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.

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.

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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