For fiber recipes

Antipasto on a Skewer

3 months ago

Cook : 00:30

Ingredients

This is handy finger food for your next outdoor meal, much easier to carry around than a plate from a typical antipasto tray.

½ teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon dry mustard
½ teaspoon crushed oregano cup (78 ml) red wine vinegar
1 cup (235 ml) olive oil
8 ounces (225 g) mozzarella cheese, cutin ½ × ¼ × 2-inch (1 × 0.5 × 5 cm) sticks12 slices salami
24 cherry tomatoes
24 black olives
12 mushrooms
10  ounces  (283  g)  artichoke  hearts,cooked

This is handy finger food for your next outdoor meal, much easier to carry around than a plate from a typical antipasto tray.  ½ teaspoon minced garlic 1 teaspoon black pepper 1 teaspoon Italian seasoning 1 teaspoon dry mustard ½ teaspoon crushed oregano cup (78 ml) red wine vinegar 1 cup (235 ml) olive oil 8 ounces (225 g) mozzarella cheese, cutin ½ × ¼ × 2-inch (1 × 0.5 × 5 cm) sticks12 slices salami 24 cherry tomatoes 24 black olives 12 mushrooms 10  ounces  (283  g)  artichoke  hearts,cooked
Antipasto on a Skewer

In  a  tight-sealing  container,  combineseasonings and vinegar; shake well. Addoil and shake again for about 30 seconds.Pour marinade in a 13 × 9 × 2-inch (33 ×23 × 5 cm) baking dish. Wrap each cheesestick in one slice of salami. On each of 12skewers, thread tomato, olive, mushroom,salami and cheese, artichoke heart, olive,and  tomato.  Place  skewers  in  marinade.Marinate in refrigerator at least 24 hours,turning several times to coat all sides.

Yield: 12 servings
Each with: 72 g water; 341 calories (78% fromfat,  15%  from  protein,  7%  from  carb);  13  gprotein; 30 g total fat; 8 g saturated fat; 19 gmonounsaturated fat; 3 g polyunsaturated fat; 6 gcarb; 2 g fiber; 1 g sugar; 168 mg phosphorus;169 mg calcium; 1 mg iron; 742 mg sodium; 317mg potassium; 403 IU vitamin A; 24 mg vitaminE; 9 mg vitamin C; 38 mg cholesterol