Kebobs and a Salad

I'll attest to the deliciousness of these kebobs–I just ate them!

Today's meal features a buttermilk-mustard dressing, salad (fresh from my garden), and chicken kebobs!

Salad Dressing:

1 cup Buttermilk

3 teaspoons of Grey Poupon Course Ground Mustard

1/2 teaspoon Coleman's mustard powder

1-2 Tablespoon of confectioner's sugar

1 Teaspoon of Course Red Peppers

Mix all the ingredients together. You can adjust the amount of Red Pepper, though do not leave them out! They greatly enhance the flavor. Without them, the dressing is somewhat bland.

Kebobs:

1 Cup Orange Juice

1/2 Cup Teriyaki Sauce

Salt to taste

Pepper to taste

1 Chicken Breast, cut into small squares

1/2 Green Pepper, cut into small squares

1/2 Onion, cut into small squares

5-6 Baby Bella, Portabella Mushrooms

Let all the ingredients soak up the sauce for 30 minutes to an hour. String onto skewers and grill!

(click for larger image)

Salad:

(My salad contained whatever was ready to put in it from my garden.)

Lettuce, hand torn

Red cabbage, thinly cut

Tomatoes, cut into approx. 1" x 1" pieces

Small cucumber, sliced up.

Small carrot, grated

(click for larger image)