Picnic Salad Skewers

Picnic Salad Skewers
"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.
8 Servings

8 unpeeled small red potatoes
8 fresh pearl onions
1 tablespoon 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

VINAIGRETTE:

2/3 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled feta cheese, optional

Directions

•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 to 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.