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Greek Salad Kabobs

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Greek Salad Kabobs
  • Prep 15 min
  • Total 15 min
  • Servings 24
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In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.
Updated Mar 6, 2011

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Small pitted ripe olives can be substituted but will lack some of the flavor kalamata olives impart.

Nutrition

15 Calories, 1/2g Total Fat, 0g Protein, 2g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
15
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
50mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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