Salad on a Stick
Updated: January 7, 2009
As shared by Jennifer DeHoog of the Saint Louis Dairy Council on "The Morning Show."
Salad:
½ cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms
Leaf lettuce or spinach leaves
1 ½ ounces lowfat Cheddar cheese cut into cubes
Honey Mustard Yogurt Dressing:
1 cup plain, fat free or lowfat yogurt
3 tablespoons sweet honey deli-style mustard
2 teaspoons honey
1 teaspoon salt
1 teaspoon sugar
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 yogurt, mustard, honey, salt and sugar together until well blended. Store in refrigerator until ready to serve. Dip and enjoy! Will keep 3 to 4 days in refrigerator.
24 JUN 03
mrm
