Tuesday, February 23, 2010

Salad on a Stick

This is based on a recipe from Rachael Ray. It is recommended as a kid-friendly side-dish to serve with pizza. We actually ate it as a dinner by itself. We found it very satifsying and quite delicious. I wish I had remembered the homemade Boursin-style cheese (from the recipe I just posted) to use, but I ended up using the store-bought. It was a yummy dip--although you could use any favorite salad dressing as a dip. You can also vary the skewers with whatever salad ingredients you like.

Salad on a Stick

½ cup heavy cream or whole milk
1 (5.4 ounce) container garlic-and-herb flavored soft cheese (such as Boursin)
Salt and black pepper
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
½ pint grape tomatoes
4 celery ribs, cut into 1-inch pieces
2 (1-inch thick) pieces Genoa salami from the deli, cubed
OR substitute deli ham, rolled into tubes and cut into 1-inch pieces
Other salad ingredients as desired (iceberg lettuce leaves stacked and cut into 1-inch pieces, snow peas, olives, etc.)
Wooden skewers (thin)

To make the dressing, blend together the cream or milk and cheese. Pour into a dipping dish and season the dressing with salt and pepper. Place on the dip on a platter.

To make the Salad Sticks, spear the ingredients, alternating between green and red. Arrange salad sticks on the platter around the dip.

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