Reuben Sandwich Kebobs

rueben salad kabobs 1

Slightly Revised from mariamindbodyhealth.com

Makes 4 servings

Per Serving

1 Lean protein

1 ¼ Greens

2 ¼ condiments

¼ Optional Snack

•             2 cups butter lettuce, cut into 1 inch squares

•             14 ounces roast beef or corned beef, shaved thin

•             1 cup cherry tomatoes, halved

•             8 ¼ inch thick slices of dill pickles

•             1 cup cubed low fat Swiss cheese

•             DRESSING:

•             ¼ cup low fat plain greek yogurt

•             ¼ cup no sugar added tomato sauce

•             3 tablespoons diced dill pickles

•             1 tablespoons swerve confectioner’s sugar

Instructions

1.       Make the dressing by placing the greek yogurt, tomato sauce, dill pickles and sweetener in a bowl. Combine until smooth. Taste and adjust seasoning; adding salt or sweetener.

2.       Cut the lettuce into 1 inch squares and thread onto wooden skewers. Fold the corned beef slice into 1 by 1 inch square and thread it onto the skewer. Thread on a dill pickle slice, cube of cheese and a ½ a tomato. Repeat layers. Repeat with remaining skewers. Place on a serving platter and serve with a bowl of dressing for dipping. Store extras in airtight container in the fridge for up to 4 days.

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