Simple and elegant, light and lovely.
1⁄4 cup olive oil
2 tbsp rice vinegar
4 - 6 large lettuce leaves
2 large cooked beets, cooled, peeled and cubed
1 large cucumber, peeled, seeded and cubed
- Whisk together Lemon Dilly Dip Mix, oil and vinegar. Allow to sit for at least 15 minutes.
- Arrange lettuce leaves on a serving platter or appetizer plates. In a bowl, gently toss beets and cucumber. Add dressing and toss to incorporate.
- Spoon onto lettuce leaves and serve immediately.