Julienne Vegetable Salad

Julienne Vegetable Salad
1 Review
Fine, julienne strips of beets, carrots and cucumber are presented on tender lettuce leaves with a dill dressing.
45 min
Prep Time
45 min
Total Time
8 servings



(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


  1. Place beets, carrots and cucumbers each into separate bowls.
  2. Stir together all dressing ingredients in another bowl. Pour 2 tablespoons dressing over each vegetable.
  3. 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.
  4. *Substitute 1 teaspoon dried dill weed.

Recipe Tips

Recipe Comments and 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.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.