Salad on a Stick
Ease: Moderate
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 8 servings
Ingredients:
Salad:
1/2 cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms)
1 - 1 1/2 ounces of lowfat Cheddar cheese cut into cubes
Honey Mustard Yogurt Dressing:
1 cup plain, fat free or low fat yogurt
3 tablespoons sweet honey deli-style mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon sugar
Cilantro Lime Yogurt Dressing:
1 cup plain, fat free or low fat yogurt
1 tablespoons minced cilantro
2 tablespoon minced scallion
2 tablespoon fresh lime juice
salt to taste
Directions:
Salad:
Alternate vegetables and cheese cubes on skewer. To create the salad, use leaf lettuce or spinach leaves and ribbon around vegetables.
Honey Mustard Dressing:
Stir all ingredients together until well blended. Store in refrigerator until ready to serve. Dip and enjoy!
Cilantro Lime Dressing:
In a small bowl, combine the yogurt, cilantro, scallions and lime juice. Add salt to taste. Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.
Nutrition Information:
Per Serving (of Salad only):
Calories: 90
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 260 mg
Calcium: 20% Daily Value
Protein: 11 g
Carbohydrates: 4 g
Per Serving (of Honey Mustard Dressing only):
Calories: 30
Fat: 1 g
Saturated Fat: 0 g
Cholesterol: .5 mg
Sodium: 240 mg
Calcium: 4% Daily Value
Protein: 1 g
Carbohydrates: 4 g
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