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Gluten Free Greek Salad Kabobs

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Gluten Free Greek Salad Kabobs
  • Prep 15 min
  • Total 15 min
  • Servings 24
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Appetizers ready in just 15 minutes! Take your taste buds on a trip to Greece with these colourful kabobs and a creamy yogurt dip.
May 27, 2014

Ingredients

  • DIP
  • 3/4 cup (175 mL) plain yogurt
  • 2 tsp (10 mL) honey
  • 2 tsp (10 mL) chopped fresh dill weed
  • 2 tsp (10 mL) chopped fresh oregano leaves
  • 1/4 tsp (1 mL) 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/1.25 cm) 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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution: 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 3
    Substitution: Small pitted ripe olives can be substituted but will lack some of the flavour kalamata olives impart.

Nutrition Information

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

Nutrition Facts

Serving Size: 24 Servings
Calories
15
Total Fat
1/2g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
70mg
Total Carbs
2g
Dietary Fiber
0g
Sugars
1g
Protein
0g
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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