Greek Salad Kabobs

Greek Salad Kabobs

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

24

servings

Dip
3/4
cup Yoplait® All Natural Fat Free plain yogurt
2
teaspoons honey
2
teaspoons chopped fresh dill weed
2
teaspoons chopped fresh oregano leaves
1/4
teaspoon salt
1
small clove garlic, finely chopped
Kabobs
24
cocktail picks or toothpicks
24
pitted kalamata olives
24
small grape tomatoes
12
slices (1/2 inch) English (seedless) cucumber, cut in half crosswise
  1. In small bowl, mix dip ingredients; set aside.
  2. On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.
Makes 24 servings (1 kabob and 1/2 tablespoon dip each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
A regular cucumber can be substituted. If the skin is thick or has been coated with a vegetable coating, you may want to peel it.
Small pitted ripe olives can be substituted but will lack some of the flavor kalamata olives impart.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 15
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 70mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.