Salad Skewers with Tarragon Vinaigrette

A Taste of Tradition

Who: OSF St. Joseph Medical Center Auxiliary
Cost: $22 includes shipping
Details: hard-backed, ring bound
Pages of recipes: 245
Send checks to: Kris Burke, 
2005 Fallen Oak Rd., Bloomington, IL 61704 
or call 309-824-2005.

Salad Skewers with Tarragon Vinaigrette


  • 12- 12 in. bamboo skewers
  • 2 red, yellow and/or orange peppers cut into 1" pcs.
  • 1/2 (6 oz.) seedless cucumber cut into 1/2" thick half-moons
  • 1 pt. cherry tomatoes
  • 3 T. white wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. pepper coarsely ground
  • 3 T. extra virgin olive oil
  • 1/2 c. loosely packed fresh tarragon leaves chopped


  • Alternately thread peppers, cucumber, zucchini and cherry tomatoes onto skewers.
  • Arrange skewers on platter, wrap in plastic wrap or place in storage container with tight-fitting lid. Can be refrigerated up to one day.
  • In small bowl, whisk together vinegar, mustard, salt and pepper until blended.
  • In thin, steady stream, whisk in oil until blended; stir in tarragon.
  • Transfer vinaigrette to small container with tight-fitting lid. Serve skewers with vinaigrette.