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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