Epicure Recipes

Beet and Cucumber Salad

Low-sodiumVeganSugar ConsciousNo-CookVegetarianGluten-freeAppetizers & Small BitesSide DishesDairy-free

15 - 20 min

4 servings

Print

Simple and elegant, light and lovely.

Ingredients

  • 2 tbsp Lemon 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

  1. Whisk together Lemon Dilly Dip Mix, oil and vinegar. Allow to sit for at least 15 minutes.
  2. Arrange lettuce leaves on a serving platter or appetizer plates. In a bowl, gently toss beets and cucumber. Add dressing and toss to incorporate.
  3. Spoon onto lettuce leaves and serve immediately.

Epicure Products Used

Nutritional Information

Per serving: Calories 150, Fat 14 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 7 g (Fiber 1 g, Sugars 3 g), Protein 1 g.