food
Salad Skewers 5 ways
If hot dogs taste better on a stick, why not try these 5 flavorful salad skewers too?
food
Salad Skewers 5 ways
If hot dogs taste better on a stick, why not try these 5 flavorful salad skewers too?
Ingredients
- 10 (1-inch) wedges iceberg lettuce
- 5 strips cooked bacon, cut in half
- 10 grape tomatoes, cut in half
- 10 bamboo toothpicks
- Ranch dressing, blue cheese crumbles and minced red onion to garnish
Steps
- Alternating ingredients, build the skewers in any order that you'd like.
- Drizzle with ranch dressing and sprinkle with cheese and minced onion.
- Serve cold.
Ingredients
- 1 (20 ounces) container refrigerated cheese tortellini, cooked to package instructions
- 1/2 cup store-bought pesto
- 1 teaspoon fresh lemon juice, lemon zest
- Salt and red chili flakes
- 1 tablespoon grated Parmigiano Reggiano
- 1 (4 ounces) jar sun-dried tomatoes, packed in oil, drained
- 10 skewers
- Toasted pine nuts to garnish
Steps
- In a large bowl, toss the cooked tortellini with the pesto, lemon juice, lemon zest, red chili flakes and grated cheese.
- Thread the tortellini and sun-dried tomatoes alternately until all skewers are filled.
- Garnish with toasted pine nuts. Serve room temperature or cold.
Ingredients
- 10 pepperoncini peppers, halved
- 10 Kalamata olives, pitted
- 20 grape tomatoes
- 20 thin slices Genoa salami
- 10 marinated baby mozzarella balls, drained
- 20 pieces basil, torn
- 10 marinated artichoke heart pieces
- 10 pieces roasted red bell pepper, torn
Steps
- Alternating ingredients, build the skewers in any order that you'd like. Serve cold.
Ingredients
- 1/2 cantaloupe melon, balled
- 1 package thinly sliced prosciutto (about 6 slices), torn into 1-inch pieces
- 1 container fresh baby mozzarella balls, drained
- 20 pieces basil, torn
- Balsamic reduction for serving
Steps
- Alternating ingredients, build the skewers in any order that you'd like. Serve cold.
Ingredients
Pickled Shallots
- 2 large shallots, peeled and thinly sliced
- 1 cup red wine vinegar
- 1/4 cup granulated sugar
- 3 sprigs fresh thyme
- 1 bay leaf
- Pinch of kosher salt
- Pinch of red chili pepper flakes
Watermelon Feta Salad Skewers
- 1/2 seedless watermelon, cut into 1-inch cubes
- 1 pint fresh blackberries or blueberries
- 1 (8 ounces) block of feta, cut into 1-inch cubes
- Fresh mint leaves
- Pickled shallots (recipe below)
- Extra-virgin olive oil and flake salt for garnish
Steps
Pickled Shallots
- Place the thinly sliced shallots into a large mason jar or container that has a lid.
- Place the vinegar, sugar, thyme, bay leaf, salt and red chili flakes in a small saucepan and bring to a simmer. Stir well, remove the pan from the heat and let cool to room temperature.
- Pour the mixture over the sliced shallots, close the lid and refrigerate overnight or up to 2 weeks.
Watermelon Feta Salad Skewers
- Alternating ingredients, build the skewers in any order that you'd like.
- Top with a drizzle of olive oil and a sprinkle of flake salt. Serve cold.