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Title: Walking Salads
Yield: 1 Serving

Ingredients

      1    ****

Instructions

1. Core an apple to within 1/2 inch of the bottom. Carve out the top
slightly to make a little well about 1 1/2 inches across. Fill the cavity
with some cottage cheese. Pack a plastic fork with this salad. (You can
scoop out and fill a tomato with cottage cheese too.)

2. Wrap a 4-inch slice of bologna around a pickle or a strip of cheese.
Wrap the bologna with a tender cabbage or lettuce leaf. Fasten with a
wooden pick.

3. Fill some 4-inch celery stalks, washed and dried, with cream cheese,
pineapple cream cheese spread or your favorite cheese spread. Sprinkle
with paprika--red ants on a log!

4. Fill some 4-inch celery stalks, washed and dried, with plain or crunchy
peanut butter, then press in raisins here and there--bugs on a log!

5. Cut the peel from the top of an orange and make 4 cuts down the
side--just through the skin, but not into the juicy part--for easy
peeling.

6. Make mini-kabobs on wooden picks. Here's a suggestion: cubes of cheese
with drained pineapple chunks or maraschino cherries, or cubes of bologna
with olives and pickles.

7. Pack a handful of vegetable snacks to quench your thirst: carrot curls,
celery sticks, radishes and green pepper strips.

>From: "Bonnie"

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : The kids would enjoy making these and eating them. They are called
walking salads because on a trip, outside playing or in a school
lunch, these can be taken right out and eaten without much bother
or mess. Wrap your walking salads in plastic bags, plastic wrap or
aluminum foil. Then stop along the way for a quick pick me-up.

Easy, healthy and yummy!

Nutr. Assoc. : 0

Preparation Time: 0:00

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