Pour your vinegar, Olive Oil in the bowl. Whisk the two together.
Add the water, garlic powder, onion powder, sugar, oregano, black pepper, thyme, basil, parsley, and celery seed. Whisk after each addition.
Cover and place in the refrigerator. It will last for 60 days, but I guarantee it will be gone before then. It’s that good!
Now lets make the skewers! Wash your spinach leaves. You will need one piece per skewer. Pat dry with a paper towel.
Wash your tomatoes. You will need one per skewer.
Cut your mozzarella cheese in half. Cut each half in half. Cut slices of the cheese so that when they are cut, there are four pieces per slice.
Put as many grape tomatoes and pieces of mozzarella cheese as you will need for as many skewers as you are making in a bowl.
Pour in some of the Italian dressing. Mix the cheese and tomatoes so they are all coated with the dressing.
Keep the rest of the dressing, as we will use it for the Pasta Salad, which is the side dish we are making on Thursday.
Cut the stems off of the spinach leaves you are using. Start your skewers by folding your spinach leaf in half, and if it is still too big, fold it in half again.
Then place it on the skewer and bring it to the top.
Add a tomato to your skewer. You can put the tomato on either the round section first,or skewer the oval section. It will make a difference when you are done. They will look different, as you will see.
Add your piece of cheese. You can put the cheese on the skewer as shown above, of you can put it on lengthwise, for a different look.
Your skewer is done! Enjoy the Mini Caprese Skewers!