Salad:

• ½ cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms) (per serving)
• 1-1½ ounce lowfat Cheddar cheese cut into cubes (per serving)

Honey Mustard Yogurt Dressing:

• 1 cup plain, fat free or low fat yogurt (per serving)
• 3 tablespoons sweet honey deli-style mustard (per serving)
• 2 teaspoons honey (per serving)
• 1 teaspoon salt (per serving)
• 1 teaspoon sugar (per serving)

1 teaspoon sugar (per serving) Cilantro Lime Yogurt Dressing:

• 1 cup plain, fat free or low fat yogurt (per serving)
• 1 tablespoon minced cilantro (per serving)
• 2 tablespoons minced scallion (per serving)
• 2 tablespoons fresh lime juice (per serving)
• salt to taste

Salad:

• Alternate vegetables and cheese cubes on skewer. To create the salad, use leaf lettuce or spinach leaves and ribbon around vegetables.

Honey Mustard Dressing:

• Stir all ingredients together until well blended. Store in refrigerator until ready to serve. Dip and enjoy!

Cilantro Lime Dressing:

• In a small bowl, combine the yogurt, cilantro, scallions and lime juice. Add salt to taste.

Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.

Source: National Dairy Council