KETO COOKING

Salad Kabobs

By: Maria Emmerich
KETO COOKING

A Note from Maria

I love to make food fun and one way to get my boys to enjoy salads is to put them on a stick and let them dip the goodness into a tasty dressing! These salad kabobs are not only cute, but they taste awesome too! Perfect to serve at a luncheon or brunch to impress your guests. This sugar free dressing is amazing and tastes way better than bottled store-bought dressing!

 


Salad Kabobs
Prep: 7 minutes 
Cook Time: minutes 
Yield: 4 servings
½     head iceberg lettuce, cut into 1-inch squares 
8    hard-boiled eggs (see page 81), peeled and halved 
1  lb  sliced or cubed ham 
1  cups  cherry tomatoes 
½   cups  dairy-free ranch dressing, homemade (page 45) or store-bought, for serving 
8    skewers, about 8 inches long 

1. Thread a few squares of lettuce onto a skewer. Add a slice of ham folded twice to form a square or cube, an olive, a few more squares of lettuce, a tomato, another cube of ham, a few more squares of lettuce, and an egg half.

2. Place the kabob on a platter and repeat with the remaining ingredients and skewers. Serve with a bowl of dressing for dipping.

3. These kabobs are best served fresh; however, you can store the kabobs and dressing in separate airtight containers in the refrigerator for up to 2 days.

For more recipes like this one, check out  Maria Emmerich’s “Easy Dairy-Free Ketogenic Recipes” CookBook

 

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