Veggie Salad in Lettuce Cups |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Yield: 4 servings.
|
|