Antipasto Salad Skewers

Spring is in the air. I love spring entertaining. I adore warm afternoons with cool nights. I am captivated by all the colors of spring. I want everything that graces my table to be bright and delicious and inspiring. One of my favorite of an Italian evening (besides the breads and wines) is the antipasto platter. There is so much versatility in the platter, filled with wonderful ribbons of cured meats, the brightness of vegetables and the creaminess of cheeses. And let’s not overlook the presentation. Everything just seems more special on a skewer, don’t you think?

This wonderful salad can be the start of a great evening with friends. It is one of those dishes that can be made in advance. It also lends itself to traveling well. Perhaps an evening picnic could be nothing more that Italian Bread, a bottle of Chianti and these lovely Antipasto Salad Skewers.

 

Antipasto Salad Skewers
2 (7 oz) containers fresh mozzarella balls
2 (4 oz) Prosciutto, thin sliced
1/2 lb. Genoa salami, sliced thin
12 oz.jar Marinated Bell Peppers or Roasted Red Peppers
6 oz Deli Cured Green Olives
1 bag of leafy Spring Green Salad

Lay out all you ingredients on a cutting board.

Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients.

Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.