Recipe: Salad on a Stick

Recipe
Salad on a Stick

INGREDIENTS

Salad:

  • 1/2 cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms) (per serving)
  • 1 – 1 1/2 ounces of Heritage Ridge Colby-Jack cheese cut into cubes (per serving)

Honey Mustard Yogurt Dressing:

  • 1 cup plain, fat free or low fat yogurt (per serving)
  • 3 tablespoons sweet honey deli-style mustard (per serving)
  • 2 teaspoons honey (per serving)
  • 1 teaspoon salt (per serving)
  • 1 teaspoon sugar (per serving)

Cilantro Lime Yogurt Dressing:

  • 1 cup plain, fat free or low fat yogurt (per serving)
  • 1 tablespoons minced cilantro (per serving)
  • 2 tablespoon minced scallion (per serving)
  • 2 tablespoon fresh lime juice (per serving)
  • salt to taste

INSTRUCTIONS

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.

Recipe courtesy DairyGood.org