Sunday, June 28, 2015

Salad on a Stick

My husband says everything is good on a stick, so I pulled a fast one and put a Salad on a Stick!  I love the presentation. You can put whatever on it you'd like and use any dressing, although my Avocado & Jalapeno Ranch Dressing is pretty tasty.  You could even add diced turkey or grilled chicken and easily make this a complete dinner.  Enjoy!

1 head iceberg lettuce
1 pint grape tomatoes
4 boiled eggs
8 ounces Colby Jack cheese
2 green onions
Metal skewers (wooden would work too)

1 C mayo
1/2 C buttermilk
1 C sour cream
1 packet Ranch dip mix
1 T garlic powder
1 T onion powder
1-3 T diced jalapeno slices (from a jar)
1 teaspoon lime juice
2 avocados

For the dressing, put all of the dressing ingredients into a blender and blend until smooth.  Refrigerate the dressing until you're ready to use it.

Cut the lettuce into four wedges.  Then cut each wedge into three or four smaller wedges, being very careful to keep the sections intact.  Carefully cut each boiled egg in half and then cut each half in half so you have four wedges from each egg. Be careful not to knock the yolks out.  Cut the cheese into about 1 inch chunks.  Slice the green onions into 1 inch slices.   Skewer a lettuce section, a chunk of cheese, one of the egg wedges, a tomato, and a green onion slice.  Repeat until all the skewers are full.  Drizzle the dressing over the sticks and sprinkle on a little black pepper, if desired.

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