Julienne Vegetable Salad

Julienne Vegetable Salad

Fine, julienne strips of beets, carrots and cucumber are presented on tender lettuce leaves with a dill dressing.

45 min. prep time
8 servings
141 Rating



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 coarse ground pepper
1 tablespoon chopped fresh dill*
2 teaspoons freshly grated lime zest


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 into separate bowls.

Stir together all dressing ingredients in another 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.

Nutrition Facts (1 serving )

Calories: 90

Fat: 7g

Cholesterol: 0mg

Sodium: 95mg

Carbohydrates: 7g

Dietary Fiber: 2g

Protein: 1g

Recipe #7101©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This salad is very pretty and quite tasty. It's a little labor intensive because you have to julienne the veggies. I used prepackaged julienned carrots which cut down on the prep time. If you own a mandoline slicer that would save some time also. I did not follow the recipe exactly because the store didn't have endive; I used hearts of romaine instead. I forgot to buy a lime and I used bottled lime juice. I think I sacrificed some flavor in the dressing by doing that. I'll use fresh dill instead of dried next time too. Make the dressing a couple hours ahead of time to allow the flavors to blend. All in all a good salad. The recipe is a keeper.

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