Tips and Nutrition Notes for Party Appetizer Recipes

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Recipe: Mini Caprese Salad Kabobs 24 grape tomatoes, cut in half 24 fresh mini mozzarella balls (cherry tomato-sized) 48 baby spinach leaves, stems trimmed 1 cup extra virgin olive oil 2/3 cup balsamic vinegar 1 teaspoon kosher salt 1 teaspoon ground black pepper 2/3 cup fresh basil, thinly sliced Garnish: additional basil leaves 24 skewers, about 5-6 inches long On skewer, thread one tomato half, mozzarella ball, two spinach leaves and other tomato half. Arrange all prepared skewers on serving platter/dish if serving immediately or refrigerate in tightly covered container. In a medium bowl, whisk together olive, vinegar, salt and pepper. Set aside or refrigerate in tightly covered container. When ready to serve kabobs, drizzle dressing over kabobs liberally. Garnish with additional thinly sliced basil if desired. Place remaining dressing in small bowl and serve with kabobs. Yields 24 kabobs

Mini Caprese Salad Kabobs

  1. Store tomatoes out on the counter for best flavor and quality. Refrigeration dulls their flavor.
  2. If you can’t find containers of mini mozzarella balls in the deli department, just cut blocks of mozzarella into chunks the size of the grape tomatoes.
  3. Use high-quality balsamic vinegar and olive oil for the best-tasting vinaigrette. Spending just a few more dollars will make all the difference.
  4. Can’t find 5- or 6-inch skewers? No problem. Just cut the long ones in half.
  5. These kabobs feature three of the five nutrient-rich food groups – dairy (cheese), vegetable (spinach) and fruit (tomatoes are botanically classed as a fruit!).
  6. Cheese provides calcium and protein to support bone and muscle health, while tomatoes and spinach are excellent sources of vitamins A, C and K to support healthy bones, skin, brain, heart, eyes, and immunity.
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