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Veggie Salad in Lettuce Cups


  • 1 large cucumber, seeded and finely chopped
  • 2 small carrots, shredded
  • 12 radishes, coarsely chopped
  • 2 Tbsp. olive oil
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  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. lemon juice
  • 3 tsp. minced fresh thyme
  • 1 tsp. honey mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 large (preferably 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.

By Robin from Washington, IA

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