Wednesday, March 18, 2009

Salad on a Stick

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Bamboo skewers
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
1/2 pint grape tomatoes
2 (1-inch-thick) pieces Genoa salami from the deli, cubed
4 ribs celery, cut into 1-inch pieces
1/2 cup heavy cream or whole milk
1 (5.4-ounce) container garlic and herb flavored soft cheese (recommended: Boursin)
Salt and pepper


Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.

Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.

Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please! Yum-o! Salad on a stick!


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