I’m really looking forward to summer fresh salads and I know you are going to love these Salad Kebabs. A fun twist on summer’s favorite side dish perfect for all of your cookouts!
What’s more fun that food on a stick? I needed a last minute, quick recipe for this month’s Progressive Eats dinner and I think these Salad Kebabs are going to be a big hit for summer!
We have had enormous amounts of rain over the past few weeks. The lake we live near is flooding, the creeks and rivers are flooding. It’s been so crazy. Thank goodness our house is not in danger and our cattle seem to be hanging in there.
I did manage to make it to the grocery store over the weekend, it was getting a little desperate for food around our house. When the boys polished off the last of the peanut butter, I knew I couldn’t put it off any longer.
I found some awesome fresh vegetables for my salad kebabs. Use what ever veggies are in season and you can even change them up to suit everyone’s individual tastes.
To make this even easier, I used our favorite bottled dressings and served them on the side. I think the vegetables stay crisper and also everyone can choose their favorite dressing. My favorite is this Creamy Italian Dressing!
I saw these Antipasto Salad Kabobs on Facebook the other day and thought that it was such a great idea, that I had to give it a whirl. So many possibilities, really!
- 1 head red leaf lettuce
- cherry tomatoes
- 1 cucumber sliced
- 1 avocado, peeled, seeded and sliced (toss with lemon juice to prevent browning)
- sweet peppers, seeded and sliced into bite, size pieces
- your favorite salad dressings
- wooden skewers
- Cut lettuce into long strips. Fold lettuce onto skewers alternating with vegetables. Cover and refrigerate until ready to serve. Serve with salad dressing.