Saladonastick Recipes

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SALAD ON A STICK



Salad on a Stick image

A delicious salad alternative for kids and adults.

Provided by www.theholymess.com

Categories     Appetizer

Number Of Ingredients 10

7 romaine lettuce (large leaves)
9 button mushrooms
1 bell pepper
1 cup cherry tomatoes
¼ cup feta (optional)
7 long skewers
1 avocado (ripe and soft, pitted)
1 tablespoon Lemon juice
1 clove Garlic
2 tablespoons Olive oil

Steps:

  • Wash and gather all your veggies.
  • Prep all the veggies by cutting the pepper into big chunks, slicing the romaine into big ribbons and halving the mushrooms.
  • Assemble your skewers by starting with a slice of romaine, folding it over and placing it on the skewer. Then, alternate veggies. Finish with feta if using.
  • In a mini blender, combine the avocado, garlic, lemon juice and olive oil. Blend until combined and smooth.
  • Assemble skewers with the avocado dressing to dip on a plate and serve! Munch on the salad by dipping it into the dressing or, drizzle the dressing onto each skewer.
  • Note: can be used with any dressing (balsamic vinegar, honey mustard etc)

Nutrition Facts : Calories 116 kcal, Carbohydrate 7 g, Protein 3 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 69 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SALAD ON A STICK



Salad on a Stick image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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!

SALAD ON A STICK



Salad on a Stick image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 0

Steps:

  • Cut 2 Persian cucumbers into 1/2-inch rounds. Cut 1/2 head iceberg lettuce into small chunks. Skewer the cucumbers, lettuce and cherry tomatoes onto 10 to 12 wooden skewers. Drizzle with ranch dressing.

SALAD ON A STICK



Salad on a Stick image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 carrots, thinly sliced diagonally
1 cucumber, thinly sliced diagonally
1/2 head iceberg lettuce, cut into 2 1/2-inch chunks
1 cup grape or cherry tomatoes
Blue cheese dressing, for serving

Steps:

  • Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables. Refrigerate; serve with the dressing.

CAPRESE ON A STICK



Caprese on a Stick image

This is a great, easy finger appetizer. I came up with it because I love Caprese but it was difficult to serve at large parties. Putting the same ingredients on a toothpick yielded great results.

Provided by ALZ

Categories     Appetizers and Snacks     Antipasto Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 pint cherry tomatoes, halved
1 (.6 ounce) package fresh basil leaves
1 (16 ounce) package small fresh mozzarella balls
toothpicks
3 tablespoons olive oil
salt and pepper to taste

Steps:

  • Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 3 g, Cholesterol 44.6 mg, Fat 17.4 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 8.8 g, Sodium 84.7 mg, Sugar 1.3 g

KANI SALAD



Kani Salad image

This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings (about 1 quart)

Number Of Ingredients 9

8 ounces imitation crab sticks
2 medium carrots, julienned
2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
1 ripe but firm mango, cut into long matchsticks
Kosher salt
1/3 cup Japanese mayonnaise, such as Kewpie
2 tablespoons rice vinegar
1 tablespoon sriracha
Black sesame seeds, for sprinkling

Steps:

  • Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
  • Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
  • Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
  • To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.

SALAD ON A STICK



Salad on a Stick image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 12 skewers

Number Of Ingredients 8

1/2 head iceberg lettuce, cut into small chunks
12 cherry tomatoes
8 ounces mild Cheddar, cut into cubes
1/2 English cucumber, cut into chunks
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper

Steps:

  • Build each skewer by threading on a chunk of lettuce, a tomato, a cheese cube, lettuce chunk, cucumber chunk and finally, another lettuce chunk. Arrange the skewers on a platter.
  • Whisk together the oil, vinegar, Italian seasoning and some salt and pepper in a small bowl. Right before serving, brush the dressing onto the skewers.

SUMMER SALAD ON A STICK



Summer Salad on a Stick image

Summer salad on a stick.

Provided by Lindsey

Categories     Appetizers and Snacks

Time 15m

Yield 8

Number Of Ingredients 4

8 honeydew melon balls
16 salami
24 baby arugula leaves
8 bamboo toothpicks

Steps:

  • Thread 1 melon ball, 2 slices salami, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining toothpicks.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 3.5 g, Cholesterol 20 mg, Fat 6.1 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 408.7 mg, Sugar 2.4 g

WEDGE SALAD ON A STICK



Wedge Salad on a Stick image

This quick and easy appetizer is and a great way to impress your guests! Perfect for picnics, too.

Provided by Lindsey

Categories     Salad     Green Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 6

8 (1-inch) wedges iceberg lettuce
4 strips cooked bacon, cut in half
8 grape tomatoes
8 bamboo toothpicks
8 teaspoons blue cheese salad dressing
8 teaspoons crumbled blue cheese, or more to taste

Steps:

  • Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.7 g, Cholesterol 3.1 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 99.6 mg, Sugar 0.4 g

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