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Picnic Salad Skewers

Serves: 8
Total Calories: 303

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

Directions:

Whisk all ingredients together.

Nutritional Facts:

Serves: 8
Total Calories: 303
Calories from Fat: 185

This Picnic Salad Skewers recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.


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