Recipe courtesy of Rachael Ray

Salad on a Stick

Name: Salad on a Stick
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

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

Directions

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!