Beet and Cucumber Salad

Beet and Cucumber Salad Beet and Cucumber Salad Simple and elegant, light and lovely.
Simple and elegant, light and lovely.
  • 15 min prep
  • 15-20 minutes
  • 150 calories
  • $1.70
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 4 servings
  • 2 Tbsp (30 ml) Lemon Dilly Dip Mix
  • 1/4 C (60 ml) olive oil
  • 2 Tbsp (30 ml) 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 Serving Size
Calories 150
Fat 14 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrates 7 g
Fibre 1 g
Sugar 3 g
Protein 1 g

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Lemon Dilly Dip Mix
$8.95