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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.

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