COLORFUL SALAD STICKS WITH PEANUT DIP
3 ounces cheese, cut into 1/2-inch sticks
2 cups (about 20) raw vegetable sticks (such as red, green or yellow peppers, carrots, jicama, unpeeled cucumber or zucchini)
FOR THE PEANUT DIP:
1/2 cup vanilla or banana yogurt
1/4 cup peanut butter
1 1/2 teaspoons soy sauce
Pinch cayenne pepper
Divide the cheese and veggie sticks in half. Pack each half in a container, along with dip.
TO MAKE THE PEANUT DIP:
In bowl, combine yogurt, peanut butter, soy sauce and cayenne pepper; blend well. Divide into two small containers.
VARIATIONS:
For kids with nut allergies, make alternate dip by combining plain yogurt with a commercial salsa. Or offer bottled salad dressing; honey mustard dressing is a great option! Per serving, the recipe will lack the 2 ounces meat alternate, but sill make a nutritious lunch.
Makes 2 salads, Peanut Dip makes 3/4 cup
Source: Kerrygold
3 ounces cheese, cut into 1/2-inch sticks
2 cups (about 20) raw vegetable sticks (such as red, green or yellow peppers, carrots, jicama, unpeeled cucumber or zucchini)
FOR THE PEANUT DIP:
1/2 cup vanilla or banana yogurt
1/4 cup peanut butter
1 1/2 teaspoons soy sauce
Pinch cayenne pepper
Divide the cheese and veggie sticks in half. Pack each half in a container, along with dip.
TO MAKE THE PEANUT DIP:
In bowl, combine yogurt, peanut butter, soy sauce and cayenne pepper; blend well. Divide into two small containers.
VARIATIONS:
For kids with nut allergies, make alternate dip by combining plain yogurt with a commercial salsa. Or offer bottled salad dressing; honey mustard dressing is a great option! Per serving, the recipe will lack the 2 ounces meat alternate, but sill make a nutritious lunch.
Makes 2 salads, Peanut Dip makes 3/4 cup
Source: Kerrygold
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