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Picnic Salad Skewers


  • 8 unpeeled small red potatoes
  • 8 fresh pearl onions
  • 1 Tbsp. water
  • 1 medium sweet red pepper, cut into 1 inch pieces
  • 1 medium green pepper, cut into 1 inch pieces
  • 16 cherry tomatoes
  • 1 small zucchini, cut into 1/4 inch slices


  • 2/3 cup olive oil
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  • 1/3 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. crumbled feta cheese, opt.


Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave safe bowl. Cover and microwave on high for 1-1 1/2 minutes or until crisp tender; drain.

On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag. in a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle skewers with feta cheese, if desired.


By Robin from Washington, IA

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