Strawberry Fields Lettuce Cups

Strawberry Fields Lettuce Cups

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From: Diabetic Living Magazine

This healthy side dish is delicious and beautiful! Fresh strawberries, toasted pecans and basil are served with creamy goat cheese and dressed with a Dijon vinaigrette.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon olive oil
  • 1½ teaspoons Dijon-style mustard
  • 1 teaspoon poppy seeds
  • ½ teaspoon ground black pepper
  • 1¼ cups finely chopped seedless cucumber
  • 1¼ cups finely chopped celery
  • 1 cup finely chopped radishes
  • 1½ cups chopped fresh strawberries
  • ½ cup chopped pecans, toasted
  • ¼ cup snipped fresh basil
  • 24 butterhead (Boston or bibb) or green leaf lettuce leaves
  • 2 ounces goat cheese (chèvre), crumbled
  • Fresh basil sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. In a large bowl, whisk together vinegar, oil, mustard, poppy seeds, and pepper. Add cucumber, celery, and radishes, stirring to coat.
  2. Just before serving, stir strawberries, pecans, and snipped basil into cucumber mixture. Spoon about ¼ cup of the strawberry mixture onto each lettuce leaf. Top each with about 1 teaspoon of the goat cheese. If desired, garnish with basil sprigs. Serve immediately.

Nutrition information

  • Serving size: 2 lettuce cups
  • Per serving: 73 calories; 6 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 18 mcg folate; 4 mg cholesterol; 2 g sugars; 260 IU vitamin A; 13 mg vitamin C; 33 mg calcium; 0 mg iron; 79 mg sodium; 146 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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