Beet and Cucumber Salad
Simple and elegant, light and lovely.
Ingredients
2 tbspLemon Dilly Dip Mix
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
Preparation
- 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.
Nutritional Information
Per serving: Calories 150, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 3 g), Protein 1 g.
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Lemon Dilly Dip Mix
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