These colorful appetizer kabobs feature a variety of cheeses, peppers and salami.
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1/4 cup olive or vegetable oil
1 tablespoon white vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon finely chopped fresh garlic
12 ounces (3/4-inch thick slices) Land O Lakes® Deli American
4 ounces (3/4-inch thick slice) deli hard salami, cut into cubes
2 red and/or green bell peppers, cut into 3/4-inch pieces
1 (6-ounce) can large whole pitted ripe olives , drained
Combine all marinade ingredients in medium bowl; mix well. Add all kabob ingredients; mix lightly to coat. Cover; refrigerate at least 4 hours or overnight.
To serve, thread cheese, salami, peppers and olives on frilled toothpicks.
Substitute 1/2 cup Italian dressing for marinade.
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