1 iceberg lettuce heart 1/4 cucumber French dressing: 3 tablespoons vegetable oil 1 tablespoon white wine vinegar
1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon mustard powder
1. Cut the lettuce heart into 8 chunks and cut the cucumber into 18 thin slices. 2. Thread the lettuce and cucumber on to two 23 cm (9 inch) skewers, starting with a chunk of lettuce, then 3 cucumber slices and alternating lettuce and cucumber twice more. Finish with lettuce. 3. To make the marinade, mix all the ingredients together in a shallow dish and beat thoroughly. 4. Just before serving twirl the skewered salads in the dressing.