Spirlalized Italian Salad
This week’s Italian theme inspired me to give a Spiralized Italian Salad a try, from the cookbook Inspiralized. I’ve had a spiralizer forever. In fact, I now have 2 different models. The first being a plastic paderno option, the second being a metal one that hooks onto my kitchen aid.
The problem is, though I like the idea of a spiralized vegetables, replacing my spaghetti and other noodley options, it always seems like a hassle pulling out the spiralizer. With the kitchenaid option, I have a really bad habit of putting the blades in a safe spot in the kitchen, then not being able to find them when I go to use it again. (My kitchen, she is small and mighty and needs organization help.)
An Italian Theme
The other problem is, that spiralized noodles don’t always work out right. Sometimes they are too soggy, sometimes too much sauce. So I turned to the Spirlizer queen’s cookbook Inspiralized for inspiration. A quick flip through the book gave me the perfect inspiration for a Spiralized Italian Salad.
I was looking for a fresh take on Italian, something lighter and less hearty. Italian salads are often vegetable centered, so this was an easy choice.
It got rave reviews, and made an easy dinner served with air fryed chicken breast strips.
Next time? I’ll swap the shredded cheese for mozzarella balls, and consider adding chickpeas in for the salami to make it a vegetarian option. There was plenty left over after tonight, and it’ll get packed up for an easy lunch. Maybe if I’m lucky there will be enough to take on my flight to St Louis on Tuesday.
Deb’s Spiralized Italian Salad
- 2 Medium Zuchinni
- 1 can artichoke hearts, rinsed and quarterd
- 1 cup mozzarella shredded
- 10 slices salami quartered
- 6 cherry tomatoes, halved
- 1/4 can quartered black olives
- 4 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 meyer lemon, juiced
- 1 tsp dried oregano
- 1 tsp dried onion
- 1 tsp dried garlic
- 1 tsp red pepper flakes
- salt and pepper, to taste
- Spiralize the zuchinni into thick noodles, catching them into your bowl.
- Add remaining salad ingredients to bowl and toss. Season with salt and pepper.
- Mix dressing ingredients together, then pour over salad.
- Let chill for 3 hours, then serve
6 SP per serving
Source: Almost Dinner