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Chopped Summer Salad in Bibb Lettuce Cups

This colorful salad (everything except lettuce) always makes a big hit - it is Betty's and Brenda's favorite.
This makes not only a great summer salad but a wonderful side dish. Serve on a Bibb lettuce cup for a luncheon or carb-free hors d'oeuvre.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 Bermuda Onion
  • 1 Small Red Onion
  • 1 head Celery
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 3 Seedless English Cucumbers
  • 1 pt Cherry Tomatoes
  • 1 can Mandarin Oranges (drained)
  • ½ cup Chopped Pecans
  • ½ cup Dried Cranberries (craisins)
  • ½ cup Olive Oil
  • Zest & Juice of One Lemon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2-3 tbsp Sugar
  • Bibb Lettuce Cups

Instructions
 

  • Finley dice Bermuda Onion, Red Onion, Celery, Red Pepper, Green Pepper, Yellow Pepper and English Cucumbers and place in large mixing bowl.
  • Add Cherry Tomatoes, Mandarin Oranges, Pecans and Dried Cranberries. Toss to mix.
  • Add Olive Oil, Lemon Zest, Lemon Juice, Salt, Black Pepper and Sugar and toss to mix.
  • Taste and adjust salt - sugar - lemon. Refrigerate at least 2 hours for flavors to blend.
  • Serve on a Bibb lettuce cup.
Keyword Chopped, Egg Salad, Lettuce, Summer, Vegetables