Veggie Salad in Lettuce Cups

1 large cucumber, seeded and finely chopped

2 small carrots, shredded

12 radishes, coarsely chopped

2 tablespoons Crisco® 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.


Sited: Taste of Home