Lobster Salad Lettuce Cups Recipes
VEGGIE SALAD IN LETTUCE CUPS
Radishes, carrots and cucumber give this appealing side dish plenty of crunch, and the balsamic-honey mustard dressing has just the right amount of tartness. Field editor Amy Short of Lesage, West Virginia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RAINBOW SALAD LETTUCE CUPS
The vegetables in these portable salad cups are sturdy, so they won't wilt or waterlog the dressing, diluting the flavor. If you need (or want) to replace any of the vegetables our ingredients list, be sure to choose one that has a similar texture to the ones we included.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 12 lettuce cups
Number Of Ingredients 16
Steps:
- Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
- Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
- Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.
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