VEGGIE SALAD IN LETTUCE CUPS

Veggie Salad in Lettuce Cups image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Previous Next

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

Steps:

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 : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges