Garden Salad Skewers
Quick & easy to assemble but for even an even speedier prep time, buy already cooked bacon & bottled salad dressing. An iceberg lettuce works well for this recipe because of the densely packed layers of leaves – you probably won’t use the whole lettuce so store what you don’t use wrapped in paper towel in a re-sealable bag or container. Cook the bacon & salad dressing ahead of time. You’ll need 8 x 10-inch skewers for this recipe.
Servings: 8 skewers
Ingredients
- 1 iceberg lettuce cored & cut into
- 24 grape or cherry tomatoes
- 1 English cucumber halved lengthways then each half cut into 12 pieces
- 8 x 10-inch skewers 23cm
- 1/3 cup thinly sliced green onions
- 8 bacon slices cooked according to package instructions & diced
- crumbled blue cheese for garnish (optional)
BLUE CHEESE DRESSING
- 1/2 cup mayo
- 1/3 cup sour cream
- 2 tablespoons white wine vinegar
- 5 oz blue cheese crumbled (140g)
- 1 teaspoon sugar optional
Instructions
To make the blue cheese dressing:
- Heat & stir all ingredients in a small saucepan over medium heat until the cheese is melted; cool before using (it can also be used warm). To make the dressing runnier, add 1 or 2 tablespoons of water.
- Thread lettuce, tomatoes & cucumber onto skewers – 3 pieces of each. Arrange them on a platter, drizzle with dressing & sprinkle with green onions, bacon & blue cheese crumbles. Makes 8.