Appetizer Pesto Salad Kebabs Recipes

APPETIZER PESTO SALAD KEBABS

Steps:

• You'll need 4 - 6 thin kebab sticks.
• Peel the onions, rinse well, and boil for 5 minutes. (More than that. and they tend to disintegrate). Rinse again under cold water and leave to cool somewhat. They don't have to be cold when you use them.
• Prepare the mozzarella -- draining and drying, or cutting into neat chunks.
• Rinse and dry the small tomatoes.
• Put the cooled onions, the mozzarella pieces and the tomatoes in a small bowl. If your pesto is quite thick, mix in the olive oil to thin. Gently fold in the pesto with a spoon to coat the cheese, onions and small tomatoes.
• Arrange either arugula lettuce leaves on plates. Drizzle each little heap with some vinaigrette.
• Put on each skewer tomatoes, pieces of mozzarella, folded ham slices and onions. (See photo's -- use as it suits you). For delicate presentation, use fewer ingredients on a skewer. For a side dish at a BBQ, use longer skewers and more ingredients.
• Arrange the skewers on the salad leaves.
• Drizzle some thick balsamic on the plate. Serve with extra vinaigrette.
• Can be served as a side salad, starter, or with wine and bread as a healthy light lunch.
• **When taking the photograph I did not have ham, and fried some bacon, but it's not as delicate as a very good ham.