Fine, julienne strips of beets, carrots and cucumber are presented on tender lettuce leaves with a dill dressing.
| 2 |
|
medium (1 cup) beets, peeled, cut into very thin julienne strips |
| 2 |
|
medium (1 cup) carrots, cut into very thin julienne strips |
| 1 |
|
medium (1 cup) cucumber, peeled, halved, lengthwise, seeded, sliced 1/2-inch |
| 1/4 |
|
cup olive or vegetable oil |
| 1/4 |
|
cup lime juice |
| 1/2 |
|
teaspoon coarsely ground pepper |
| 1 |
|
tablespoon chopped fresh dill* |
| 2 |
|
teaspoons grated lime peel |
| 16 |
|
leaves (2 heads) Boston lettuce |
| 24 |
|
leaves (2 heads) Belgian endive |
| 1/2 |
|
cup thinly sliced red onion |
Place beets, carrots and cucumbers each separate medium-sized bowls.
Stir together all dressing ingredients in small bowl. Pour 2 tablespoons dressing over each vegetable.
Arrange 2 leaves Boston lettuce and 3 leaves Belgian endive on individual salad plates. Place about 2 tablespoons of each vegetable on lettuce leaves; garnish with red onion.
*Substitute 1 teaspoon dried dill weed.
