Caprese Salad Kabobs Recipe
Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help with. —Christine Mitchell, Glendora, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 24 grape tomatoes
- 12 cherry-size fresh mozzarella cheese balls
- 24 fresh basil leaves
- Carbohydrate 9.82013166666667 g
- Cholesterol 0 mg
- Fat 1.06090000024122 g
- Fiber 2.96800011754036 g
- Protein 2.20062833333333 g
- Saturated Fat 0.146960000033308 g
- Serving Size 1 1 serving (248g)
- Sodium 12.5544166666715 mg
- Sugar 6.85213154912631 g
- Trans Fat 0.159132500006533 g
- Calories 50 calories
Directions On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs. Originally published as Caprese Salad Kabobs in Taste of Home June/July 2011, p21 Print Add to Recipe Box Email a Friend
