Makes 6 kabobs
1 English cucumber, sliced
1 bunch hearts of romaine lettuce
8oz dry sausage, sliced
pitted Kalamata olives
1 pint organic grape tomatoes
13oz jar of artichoke hearts
Slide a slice of cucumber onto a bamboo skewer to create the base of the kabob.
Fold a leaf of romaine lettuce in half long ways.
Then fold it over two times until you’re halfway down the leaf and cut it there.
Transfer the trifold leaf onto the skewer behind the slice of cucumber followed by a slice of sausage, an olive, a tomato and an artichoke heart.
Start the process all over again with a slice of cucumber.
Each bamboo skewer should hold two rounds of antipasto salad and the beginning of the third round, ending with an olive.
Repeat with as many skewers as you have ingredients.
Serve salad kabobs with Paleo Thousand Island Dressing.
Note: The salad kabobs can be prepared a day before. Cover and bring out before you’re ready to serve.