Antipasto on a Stick
Recipe Shared by Ellen
Serving Size : 8
1/2 pound salami, thinly sliced
4 ounces provolone cheese, cut 1" cubes
14 ounces artichoke hearts, drained and halved
8 large pitted black olives
8 pepperoncini pepper
1/2 cup Italian salad dressing
1 clove garlic, minced
Fold salami slices into quarters.
On 16 short or 8 long wooden skewers, alternately thread salami, cheese, artichoke halves, olives and peppers
Place kabobs in a plastic food storage container.
Stir together the salad dressing and garlic. Drizzle over the kabobs. Cover and chill in the refrigerator for at least 2 hours and up to 24 hours.
Per Serving (excluding unknown items): 223 Calories; 17g Fat (67.2% calories from fat); 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 628mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.