Salad on a Stick

No-CookSummerVegetarian
Time :5 minutes
Yield :3 servings
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The Scoop

Crisp iceberg, juicy tomatoes, crunchy cucumber, and carrots get stacked onto skewers and finished with your favorite dressing for a fresh, no-bowl-required way to eat your greens. Perfect for picnics, parties, lunchboxes, or anytime salad needs to be a little more fun.
Hack it:
Add mozzarella pearls, olives, bell peppers, radishes, or avocado for more variety.
Swap Italian dressing for ranch, honey mustard, green goddess, or a lemon-herb vinaigrette.
Add cubes of grilled chicken, salami, or tofu to turn the skewers into a full meal.
Sprinkle with feta, Parmesan, toasted seeds, or everything bagel seasoning.
Make mini versions for appetizers or a party platter.
Leftovers:
Slide everything off the skewers and toss into a chopped salad with extra dressing.
Chop the vegetables into a wrap with hummus, cheese, or grilled chicken.
Add leftover vegetables to a grain bowl with quinoa, rice, or couscous.
Toss with pasta and a creamy dressing for a quick cold pasta salad.
 

Ingredients

  • iceberg lettuce, cut into 2-2 1/2-inch chunks, to taste
  • cucumber, thinly sliced on a diagonal, to taste
  • carrots, thinly sliced on a diagonal, to taste
  • grape or cherry tomatoes, to taste
  • salad dressing, of your choice, to taste

Directions

  • Divide the lettuce, the cucumber, the carrots, and the tomatoes between 3 long wooden skewers, alternating the vegetables.
  • Drizzle the skewers with the salad dressing.
  • Serve.
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