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.