Pasta-less Vegetable Salad

  • Author Craig
  • Publish date
  • Updated
  • Article read time 1 min read
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{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 *( CleanFoodCrush.com/Spiralizer )
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
Ingredients:
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.
About author
Craig
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.

I hope you enjoy reading my blog; feel free to leave a comment or rating.

Hike/Camp/Repeat.

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Author
Craig
Article read time
1 min read
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