So, some of you already know, but Chad and I got big news yesterday — we both passed the Texas Bar Exam! Which is very fortunate, because I’m not sure I could have gone through it a second time. I’m writing this post about two seconds before we meet up with some friends to celebrate, and mostly I’m just happy that the OMG-the-test-is-tomorrow-and-I-haven’t-studied nightmares will now cease. Hopefully.
But coincidentally, this recipe has something to do with the bar exam (sort of). A couple days after it ended, Chad and I headed out to the Rodeo, where I was introduced to the phenomenon of food on sticks in a big way. Like, every food on earth on a stick.
And once I was done scarfing that down, I thought of this recipe. Because salad on a stick doesn’t quite have the same ring as fried chocolate chip cookie dough, but this was still really fun to make. It’s an easy, healthy appetizer to serve for your family or friends — probably mostly with ingredients you already have in your kitchen!
Salad on a Stick
2 bell peppers, yellow and red, cut into 1″ square pieces
3 large ciabatta rolls, cut into 1″ squares and toasted
24 Pitted kalamata olives
24 wooden skewers
Roast the pieces of bell pepper on a sheet of tin foil at 400 degree for 15 minutes. Allow to cool.
On each skewer, layer pieces of lettuce, pepper, olive, and toasted bread. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar. Serve.