Beet and Cucumber Salad
Simple and elegant, light and lovely.
15 - 20 min
4 servings
150 calories
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
Instructions
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 (Fiber 1 g, Sugars 3 g), Protein 1 g.