June Dairy Month Recipe of the Week: Salad on a Stick with Two Dressing Choices
Posted by carson4575 on June 24, 2009
Looks Great!
This week’s recipe from Dairy Max’s Susan Allen offers a great way to handle salad for an outdoor dinner or party. This recipe serves eight and can be prepared in as little as 20 minutes! Enjoy!
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
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.
Nutritional Facts per serving for individual food recipe:
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
Per Serving (of Cilantro Lime Dressing only):
Calories: 16
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: .5 mg
Sodium: 70 mg
Calcium: 5% Daily Value
Protein: 1 g
Carbohydrates: 2 g
