Best 3 Picnic Salad Skewers Recipes

Picnic Salad Skewers image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

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 :

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

Provided by kiwidutch

Categories Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 14

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

Picnic Salad Skewers image

Number Of Ingredients 17

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