Greek Salad Kabobs

Greek Salad Kabobs Follow Me on Pinterest

Greek Salad Kabobs

These cute kabobs make great appetizers or a small snack. They are quick, easy, delicious and served with a tangy yogurt sauce. In the interest of full disclosure, this photograph is not mine. I could not get mine to come out nearly as pretty so I just used the photo from the publication where I obtained the recipe (Betty Crocker Gluten Free Recipe Collection 2011, page 14). The original recipe is listed below and my changes are in parentheses/italics.

Dip
—-
3/4 cup plain yogurt (Fage greek yogurt)
2 teaspoons honey (Sugar Free Davinci Sweetening Syrup)
2 teaspoons chopped fresh dill weed (1/2 tsp dried dill)
2 teaspoons chopped fresh oregano leaves (1/2 tsp dried oregano)
1/4 teaspoon salt
1 small clove garlic, finely chopped

Kabobs
———-
24 cocktail picks or toothpicks (toothpicks)
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Sometimes, I just toss the olives, tomatoes and cucumbers in a bowl and eat with store bought Tzatziki. Enjoy at your next gathering or in front of the TV, like I do.

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  1. What a great idea for a snack! I’m always looking for healthy new ideas. Thank you for sharing.

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