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

  1. Alternating ingredients, build the skewers in any order that you'd like.
  2. Drizzle with ranch dressing and sprinkle with cheese and minced onion.
  3. 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

  1. In a large bowl, toss the cooked tortellini with the pesto, lemon juice, lemon zest, red chili flakes and grated cheese.
  2. Thread the tortellini and sun-dried tomatoes alternately until all skewers are filled.
  3. 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

  1. 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

  1. 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

  1. Place the thinly sliced shallots into a large mason jar or container that has a lid.
  2. 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.
  3. Pour the mixture over the sliced shallots, close the lid and refrigerate overnight or up to 2 weeks.

Watermelon Feta Salad Skewers

  1. Alternating ingredients, build the skewers in any order that you'd like.
  2. Top with a drizzle of olive oil and a sprinkle of flake salt. Serve cold.