spiralized veggie salad with balsamic glaze
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You can use Zoodles/Spiralized vegetables for many uses. You can add any protein to this salad.
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yield
10 serving(s)
prep time
45 Min
cook time
5 Min
method
No-Cook or Other
Ingredients For spiralized veggie salad with balsamic glaze
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1 lgzucchini
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1 lgsquash, yellow
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1 lgbeet, trimmed
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1 lgapple
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1 lgcarrots
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1 smcabbage, purple
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1 mdcucumber
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1 mdpepper, red
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1/4 cbalsamic vinegar
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1 tsppepper
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1/2 tspsea salt
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1/2 cgoat cheese
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1/8 clemon juice
How To Make spiralized veggie salad with balsamic glaze
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1Scrub all the Veggies. I use a veggie brush.
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2Peel the veggies that you don't want to use the skins in your dish. Typically I use skins of organics that are well washed. And may peel non-organics because of the pesticides.
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3If your spirals are overly moist, lay on paper towels or clean cooking towel to remove the moisture. Zucchini tends to be very wet.
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4If you use red beets, rinse to remove the red juice and dry.
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5Combine the spirals, layer as you desire, sprinkle the salt, pepper, and cheese crumbles. If you make ahead, you can place a paper towel in your zip locks, or containers, add the spiralized vegetables. And Assemble when ready.
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6Pour the balsamic into a shallow saute pan, heat to slow bubbles and stir with a spatula, moving all the edges to the center, until reduced and thickens. You may want to stop and test the thickness a couple of times. If you over boil it will stiffen and not pour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spiralized Veggie Salad with Balsamic Glaze:
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