Tuesday, June 26, 2012
Here's a great recipe for a fun "leftovers night" or just something different to do when you grill up some yummy veggie or meat kabobs this Summer!
I usually make separate kabobs so I can cook the veggies for one lenght of time and the meat kabobs longer- this past week I made both chicken and veggie, then made this salad with the leftovers the second night.
On the veggie kabobs I put- zucchini, red, orannge & yellow bell peppers, onion and pineapple.
For the chicken I marinated the chicken in some teriaki sauce and then skewered it up and grilled away.
Here is what you need to make this yummy salad
makes 2 adult-sized servings
2 veggie kabobs
2 chicken kabobs
2 spoonfuls non-fat Greek yogurt
Balsamic vinegar (or to get really amazingly delicious try Trader Joe's "Balsamic Glaze" it's amazeballs)
Fresh black pepper
2 handfuls of baby spinach or chopped raw kale
Add the spinach or kale to a bowl.
Add a dollop of Greek yogurt and top with each bowl with the veggies from a kabob and the chicken from a kabob.
Drizzle with honey & balsamic
Add pepper to taste