Pineapple Salad Kebabs
Deconstructing salad onto sticks looks beautiful and is fun to eat. They’re perfect for lunch, snacking, picnics and parties.
Serves
4
Prep time 20 minutes
Ingredients
1 can (20 oz.) Del Monte® Deluxe Gold™ Pineapple Chunks
1 large red bell pepper, cut into 1 1/2-inch pieces
1 English cucumber, cut into 1/4-inch-thick slices
1 head butter lettuce, leaves separated and folded
8 oz. thinly sliced smoked deli turkey, folded
8 oz. feta cheese, cut into chunks, optional
2 Tbsp. reduced sodium soy sauce
1 to 2 Tbsp. rice wine vinegar
1 tsp. Dijon mustard
1/8 to 1/4 tsp. cayenne
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Directions
Drain pineapple, reserving juice (about 3/4 cup); set juice aside.
Thread pineapple, bell pepper, cucumber, lettuce, turkey and feta onto 8 long wooden skewers in any pattern desired. Cover and refrigerate until ready to serve.
Stir soy sauce, vinegar, mustard and cayenne into the reserved pineapple juice. Serve about 1/4 cup dressing with 2 skewers.
TIP: Save any remaining pineapple for snacking. Store in a resealable glass or plastic container and refrigerate up to 3 days.