Meatball Kebab Salad
2 bell peppers, red or green
2 Tbsp vegetable oil
3 Tbsp Swedish mustard
1/2 c light cream
Peel potatoes, cut off ends, then cut into very thick slices. Boil until just barely tender, but not falling apart. Drain, run under cold water.
Cut onion and peppers into large chunks.
Thread potato sliced, peppers, onions, and meatballs alternately onto skewers. Brush skewered kebabs with vegetable oil. Brown kebabs on a grill or in a large skillet or under the broiler.
Divide greens onto plates. Slice cucumber and distribute onto plates on top of greens. Chop tomatoes and distribute onto plates.
Lay a kebab on each plate. Whisk together mustard and cream. Pour dressing over each serving.
Submitted by Gretchen Grant
Contributed on: and modified on Wednesday March 15th, 2006