Tested till perfect Chunky Greek Salad on a Stick
Chunky Greek Salad on a Stick
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

    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
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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.

Nutritional Information Per serving: about

cal 72 pro 1g total fat 7g sat. fat 1g
carb 3g fibre 1g chol 2mg sodium 177mg

% RDI:

calcium 2 iron 3 vit A 7 vit C 33
folate 10
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