Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Rainbow Salad Lettuce Cups
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
Ingredients
Directions
- 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.
Cook’s Note
Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.
