Mini Wedge Salad Skewers
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
1 x 227g (8 oz) Summer Fresh Roasted Red Pepper Dip
1 head Iceberg lettuce
90g (2 oz) Bacon, crumbled
90g (2 oz) Parmesan cheese, shaved
3 Cherry tomatoes
Directions
Cut iceberg lettuce into 12 small wedges (keeping the stem) about 3-4 inches long. Cut tomatoes into quarters.
Stick one wedge of lettuce, followed by one tomato quarter on to a skewer. Repeat until you have twelve skewers.
Drizzle with Summer Fresh Roasted Red Pepper Dip, and sprinkle with crumbled bacon and shaved parmesan cheese. Serve on a small platter, or in individual glasses.
Makes 12 – Enjoy!
