I'm often elected - or elect myself - to bring salad to gatherings. Green salad is great, but can get monotonous - and tricky to eat with plastic utensils from paper plates. I wanted to bring salad to a cookout today, but wanted something different. Something that will still star vegetables (not pasta), and that will be tasty and easy to eat. This recipe is grain-free, heavy on the veggies, and easy to put together. I don't have a spiralizer or any other fancy gadgets for creating veggie noodles. Instead, I used an attachment for my OXO grater that juliennes things. I did that to one yellow squash and one zucchini, and it created several cups of squash noodles. In another iteration, I also did this to carrots to add extra crunch. I tossed them with the remaining ingredients, and the salad is ready to eat. It is chilling in the fridge now. You could really use any fresh veggies you have hanging around. This was what I happened to have, but I can imagine many variations of this recipe. Leave the feta out to make it vegan and dairy-free. Ingredients: 2-3 medium zucchini, summer squash, or any combination of both 1/2 cup chopped red onion 1 cup grape tomatoes, chopped 1 bell pepper, chopped 1 cup frozen corn 1/4 cup feta cheese, crumbled 1/3 cup olive oil 1/3 cup red wine vinegar 1 Tbsp sugar Salt and pepper to taste 1. Julienne the zucchini and/or squash and place in large bowl. 2. Add onion, tomatoes, pepper, corn, and feta cheese. Toss until well combined. 3. Add oil, vinegar, sugar, and seasonings. Toss to coat. Cover and refrigerate until ready to serve.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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