Pasta-less Vegetable Salad

  • Author Craig
  • Publish date
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  • Article read time 1 min read
{This was a complete hit, alongside a juicy-Italian marinated grilled chicken breast this afternoon}
TIP: Make extra Italian dressing (separately), to marinate your chicken overnight

Makes about 6 servings
Salad Ingredients:
6 small zucchini, spiralized *( )
1 small red onion, sliced
1 pint organic cherry tomatoes
1 green bell pepper, chopped
1 orange bell pepper, chopped
1/2 cup black olives
12 oz. marinated artichoke hearts, drained
Fresh chopped parsley as garnish
Clean Eating Homemade Italian Dressing
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp Italian herbs
1/2 tsp dijon mustard, no sugar added
1/2 tsp dried basil
1/4 tsp ground black pepper
1/4 tsp. sea salt
1/4 tsp. raw honey (optional)

Dressing Instructions:
Combine all dressing ingredients in a small mixing bowl and whisk well to combine.

Note: It's best to let this sit (sealed, refrigerated) for 24 hours before using. This gives the herbs time to infuse.
Shake well before dressing the salad.

Salad Instructions:
Gently combine zucchini noodles with dressing. Gently combine remaining ingredients. Taste test, adjust seasoning if needed.
Enjoy immediately.
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I'm just an average hiker blogging about my adventures. Some people enjoy reading the narrative of stories, while others just want the pictures; I'll post both.

Everyone hikes differently at their own pace and limits; my posts are about mine. My blogs should be used for reference purposes only.

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