Easy Appetizer Alert: Italian Antipasti Skewers

This recipe for Italian antipasto skewers is easy, visually appealing, and can be made in advance. It's perfect when you're entertaining a large group, or need a quick and easy appetizer to bring to a party.

For this recipe I've skewered tortellini, salami, fresh mozzarella, baby lettuce, marinated mushrooms, and a cherry tomato on a toothpick. Feel free to substitute the marinated mushrooms with olives or artichokes instead. This recipe is quite adaptable!

Things You'll Need

24 toothpicks 

2 cups cheese tortellini

1/2 cup zesty Italian salad dressing

Log of hard salami, 6 ounces (1) or 24 slices of Genoa salami

24 baby mozzarella balls

1 cup mixed baby greens 

1/4 cup white mushrooms, sliced 

12 cherry tomatoes, sliced in half vertically 

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Step 1

Cook the tortellini according to package instructions and drain well. In a large bowl combine the tortellini, salad dressing, salami, mozzarella, mushrooms, and tomatoes. Mix well to evenly coat the ingredients in the dressing.

Step 2

For each skewer, thread a tortellini, slice of salami. mozzarella ball, lettuce leaf, mushroom, and one tomato half onto a toothpick. Transfer prepared skewers to a large plate, cover, and keep refrigerated until needed. Skewers may be made up to 4 hours in advance.

When ready, serve the skewers slightly chilled or at room temperature. Don't be surprised if you run out fast -- this appetizer is always a crowd-pleaser!

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Seven Layer Salad Recipe You Could Seriously Eat Every Day

I grew up eating seven layer salads, made by my mom who would whip them up anytime we had a cookout or party at our house. They're always a hit and make for quite a stunning presentation. But here's the thing I have come to realize: you don't have to have a party, or even be going to a party, to make this salad. In fact, I think this salad deserves to be at your table any day of the week! The gist of this dish is that it has seven layers. The layers can be switched up to your liking, but peas and boiled eggs in my opinion are the two ingredients that should always be a part of your seven layer salad, otherwise it just wouldn't have the same feeling. You are going to love making this classic, easy recipe for all of your family and friends!

 

Things You'll Need

1/2 head of iceberg lettuce

2 cups of baby spinach and/or baby kale

1 cup diced tomatoes

6 boiled eggs, diced or sliced

6 sliced green onions (reserve 1 tablespoon for garnish)

8 p of cooked bacon, chopped roughly

1 1/2 cups of frozen peas

1/2 cup Greek yogurt

1/2 cup reduced fat mayonnaise

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 teaspoon cracked black pepper

1 tablespoon fresh dill

Tip

Additional toppings can include cheese, corn, cucumber, red onion, or any other vegetables you like.

Step 1: Make the dressing.

Combine the Greek yogurt, mayo, sugar, salt, pepper, and chopped dill and whisk to combine. Set aside.

Step 2: Layer the lettuce in the glass bowl.

Layer the iceberg lettuce on the bottom of your glass bowl followed by a layer of spinach and kale.

Step 3: Layer tomatoes on top of the lettuce.

Tip

A tip to keep all of your layers showing on the outside of the bowl is to concentrate them around the edge first and then sprinkle them towards the middle.

Step 4: Layer the boiled eggs on top of the tomatoes.

Tip

Season the eggs with pepper at this point if you want to add extra flavor throughout the salad.

Step 5: Add bacon on top of the eggs.

Step 6: Add frozen peas on top of the bacon.

Tip

Add the peas frozen, and they will defrost on their own before you serve the salad.

Step 7: Spread the dressing evenly over top of the peas.

Spread the dressing over the peas using a spatula in one even layer and sprinkle with extra dill and green onions for garnish.

Step 8: Refrigerate the salad until ready to serve.

 

Tip

This salad can be prepped up to a day in advance. Once the salad is tossed, it should be served immediately.

How easy is that? Next time you can't decide what to bring to any get-together, make this seven layer salad and I guarantee it will be a hit!

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Only Homemade Onion Dip Recipe You Need

Step away from the packet of onion soup -- you don't need it. I've got something even better for you. The sweetness of the caramelized onions along with the one-two punch of both onion powder and dried onions is perfectly balanced by the creamy sour cream and cream cheese. But I have to warn you, you may want to eat the entire bowl yourself, it is THAT good.
Things You'll Need
1 large sweet onion (such as Walla Walla, Maui, Vidalla), chopped
1 tablespoon olive oil
16 ounces sour cream (full fat)
8 ounces cream cheese, softened
2 tablespoons dried minced onions
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
2 tablespoons chopped parsley



Step 1: Add the olive oil and chopped onion to a sauce pan over medium heat.

Step 2: Cook over medium heat until caramelized, about 45 minutes

 

Step 3: Beat together the cream cheese and sour crea.

Using a mixer or food processor until well combined.

 Step 4: Stir in the remaining ingredients.

Refrigerate until ready to use.

Tip

Make it ahead of time! It's even better the next day, don't be afraid to make it a day or even two in advance.