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    You are in: Home / Recipes / Salad on a Stick Recipe
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    Salad on a Stick

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    TexasKelly's Note:

    This sounds silly, but it was a creation I made up for my dad when I was little. Years later, he still requests it, so I guess my childhood creation can't be all that bad. Its great as an appetizer, or a snack.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut celery stalks into halves, and set celery aside Cut all the veggies into small peices, and mix into softened cream cheese.
    2. 2
      Be sure to mix very gently so the veggies don't get smushed.
    3. 3
      Spread cream cheese mixture onto celery peices.
    4. 4
      Garnish with paprika or any other type of seasoning.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on June 29, 2010

      45

      This was a real cute snack! I also added some chopped carrot and a little cucumber. Really simple, quick, healthy and the kids loved it. Thanks for the idea. Your childhood ingenuity paid off!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2007

      55

      I loved this! What a great name too! I added shredded carrots, cabbage confetti and diced pepperoncinis to it. I think I might try a sweet version by leaving out the peppers and adding dried currants or diced dried apricots. What a hoot! Thanks so much for sharing this simple snack idea.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salad on a Stick

    Serving Size: 1 (105 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 95.0
     
    Calories from Fat 72
    76%
    Total Fat 8.0 g
    12%
    Saturated Fat 5.0 g
    25%
    Cholesterol 24.9 mg
    8%
    Sodium 106.8 mg
    4%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.0 g
    8%
    Protein 2.3 g
    4%

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