Chunky Greek Salad on a Stick
All that's left to do is just pull the skewer from this fun appetizer. Or you can bring containers of the cut vegetables and everyone can help.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 72 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 177 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 7% |
| vit C | 33% |
| folate | 10% |
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1 piece (4 inches/10 cm) 1 English cucumber
Quarter each sweet green and red pepper and small red onion
16 cherry or grape tomatoes
8 pitted black olives
8 leaves hearts of romaine lettuce
2 tbsp (25 mL) crumbled feta cheese
Dressing:
3 tbsp (50 mL) extra-virgin olive oil
2 tsp (10 mL) lemon juice
1 tsp (5 mL) red wine vinegar
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Preparation:
Cut cucumber lengthwise then crosswise into quarters to make 16 pieces. Cut green and red pepper into 8 chunks each. Cut onion into sixteen 1-inch (2.5 cm) pieces.
Onto each of eight 8-inch (20 cm) wooden skewers, thread 1 tomato and 1 piece each cucumber, onion and sweet pepper; repeat once on same skewers. End each with olive.
Dressing: In bowl, whisk together oil, lemon juice, vinegar, oregano, salt and pepper. (Make-ahead: Cover and refrigerate skewers and dressing separately for up to 24 hours.)
Serve 1 skewer in each romaine leaf; drizzle with dressing and sprinkle with feta cheese.
Source
Canadian Living Magazine: April 2006
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