Start to Finish: 20 minutes (8 hours to chill)
Dish Type: Appetizer
1 block of Mozzarella cheese
16 four-inch Genoa salami slices
One 14-ounce can small artichoke hearts, drained and halved
1 pint grape tomatoes
1 six-ounce jar large pitted Spanish olives, drained
16 six-inch wooden skewers
2 cups Ken’s® Balsamic Vinaigrette
1 tablespoon fresh lemon juice
Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternately on skewers. Place skewers in a large plastic container or baking dish.
Stir together Ken’s® Balsamic Vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from marinade, discarding marinade before serving.