Picnic Salad Skewers Recipes

PICNIC SALAD SKEWERS

Picnic Salad Skewers image

"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

8 unpeeled small red potatoes
8 fresh pearl onions
1 tablespoon water
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
16 cherry tomatoes
1 small zucchini, cut into 1/4-inch slices
VINAIGRETTE:
2/3 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled feta cheese, optional

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain., On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag., In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.

Nutrition Facts :

PICNIC SALAD SKEWERS

Picnic Salad Skewers image

Number Of Ingredients 17

Ingredients

8 red potatoes
8 pearl onions
1 green pepper, cut into 1-inch squares
1 red or yellow pepper, cut into 1-inch squares
16 cherry tomatoes
1 zucchini, sliced 1/4-inch thick
8 wooden skewers
Optional:
1 (4-ounce) container crumbled feta cheese
Cover potatoes with water in a saucepan; bring to a boil over medium heat. Cook for 10 to 13 minutes, adding onions after 5 minutes; drain and cool. Thread vegetables alternately onto skewers. Arrange skewers in a large shallow plastic container. Drizzle with vinaigrette. Cover and refrigerate for at least one hour, turning frequently. Sprinkle with cheese before serving, if desired.
Vinaigrette:
2/3 cup olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Whisk all ingredients together.

Nutrition Facts : Nutritional Facts Serves

ANTIPASTO SKEWERS...EASY AND PERFECT FOR PICNICS!

Antipasto Skewers...easy and Perfect for Picnics! image

I love to make this when we have BBQ's in the summer. Super easy to make, and really good on those hot days when you don't want to fire up the kitchen. COOKS NOTES: Be creative! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.

Provided by kiwidutch

Categories Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 slices hard salami, folded into a triangle
12 slices of deli pepperoni, folded into a triangle
12 provolone cheese cubes
12 black olives
12 green olives
12 cherry tomatoes
12 red onions, sliced into triangle
1 lb fresh spinach tortellini or 1 lb other durable pasta
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon basil
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper

Steps:

Mix dressing ingredients together and mix in a small bowl or jar.
Cook tortellini as directed, drain and cool.
Thread skewers with alternating ingredients, or as you prefer.
Place the skewers in a large Tupperware container and pour the dressing over them and let them marinade overnight or at least for several hours, shaking them up often.
If desired, drizzle a little vinegar before serving depending upon how much dressing was absorbed.

Nutrition Facts : Calories 490.4, Fat 36.3, SaturatedFat 11.1, Cholesterol 45.7, Sodium 1275.5, Carbohydrate 26.2, Fiber 4.8, Sugar 12, Protein 16.8

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