Salad on a Stick with Honey Mustard and Cilantro Lime Dressing

Makes 8 Servings

  • Total Time: 40
  • Prep Time: 20
  • Cook Time: 20

Set the forks aside, folks. If you want an all-new salad experience, try this trick: Eat fresh veggies and dressing off a stick. The adage that everything tastes better on a stick has gone uncontested since the dawn of time, and salads are no different. Hence salad on a stick.

Plus, eating a salad off a stick is the perfect way to effortlessly pace out crisp vegetables and flavorful cheese cubes—while smothering them all in a lush honey mustard and cilantro lime dressings.




  • 1/2 cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms) (per serving)
  • 1 - 1 1/2 ounces of 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)


Cilantro Lime Yogurt Dressing:

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


Salad Stick:

Alternate vegetables and cheese cubes on skewer. 


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.