fbpx Skip to main content

Greek Zoodle Salad

By January 27, 2020Dinner, KETO, Lunch, Recipes, Vegan
Greek Zoodle Salad
Serves 1
Write a review
Print
Ingredients
  1. 1 medium zucchini, spiralized
  2. 1 TBSP Sundried tomatoes
  3. 5 kalamata olives, pitted, sliced or diced
  4. 1 TBSP of pine nuts
  5. 1/4 red pepper diced
  6. 1 cup of spinach
DRESSING
  1. (Makes 8 Servings, 2 Tbsp each)
  2. 1/2 cup of Extra-Virgin Olive Oil
  3. 1/2 cup red wine vinegar
  4. 1 TBSP Balsalmic Vinegar
  5. 1/4 cup fresh lemon Juice
  6. 2 Tsp dried oregano
  7. 1 clove garlic, crushed
  8. 1 tsp Dijoin Mustard
  9. 1/2 tsp Pink salt
  10. 1 tsp herbal seasoning blend
  11. 2 Tbsp Chopped fresh parsley
Instructions
  1. Combine all veggies in a bowl and mix well
Dressing
  1. Place oil, red wine and balsamic vinegars, lemon juice, oregano, garlic, mustard, salt, seasoning blend, and parsley in a blender or food processor, in 2 or more batches if necessary; cover with lid.
  2. Blend until smoothe
  3. Refrigerate dressing if not using immediately
  4. Stir before serving
Notes
  1. If dressing solidifies when cold, hold at room temperature for 30 minutes
Fit, Fyne & Fabulous https://www.fitfynefabulous.com/

Leave a Reply

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.