spiralized veggie salad with balsamic glaze

How To Make spiralized veggie salad with balsamic glaze

• 1

  Scrub all the Veggies. I use a veggie brush.
• 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.
• 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.
• 4

  If you use red beets, rinse to remove the red juice and dry.
• 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.
• 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.
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