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Lettuce Bundles

  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 24

Ingredients

1/2
cup orange juice
2
tablespoons sugar
1
teaspoon cornstarch
1/8
teaspoon crushed red pepper flakes
1
tablespoon cider vinegar
1/2
teaspoon grated orange peel
2
heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)
1
large red bell pepper, cut into thin 2-inch-long strips (about 1 1/2 cups)
1/2
English cucumber, cut into julienne (matchstick-cut) strips (1 cup)
1
cup julienne (matchstick-cut) carrots

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
15
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
65mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Leftover cucumbers? Slice cukes into rounds and use them as additional dippers for the tasty sauce.

Directions

  • 1 In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
  • 2 Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.

Leftover cucumbers? Slice cukes into rounds and use them as additional dippers for the tasty sauce.

Rate and Comment

Leftover cucumbers? Slice cukes into rounds and use them as additional dippers for the tasty sauce.