spiralized veggie salad with balsamic glaze

How To Make spiralized veggie salad with balsamic glaze

• Step 1
  Scrub all the Veggies. I use a veggie brush.
• Step 2
  Peel 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.
• Step 3
  If your spirals are overly moist, lay on paper towels or clean cooking towel to remove the moisture. Zucchini tends to be very wet.
• Step 4
  If you use red beets, rinse to remove the red juice and dry.
• Step 5
  Combine 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.
• Step 6
  Pour 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!