Archive for spiralizer

Jun
21

Summer Squash and Carrot Spiralizer Salad

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It is definitely summer and very hot in Tucson.  Temperatures have been hovering around 110 or more. Not too bad inside and in the shade.  Early mornings are still pleasant enough for breakfast on the patio. Consequently, I am thinking, “Who wants to heat up the kitchen?”

How about a new cold salad created with my “new found” Spiralizer? I stashed it after the move and just put it back into action.  Since, I have been on a Spiralizer binge.  We have had several rounds of “zoodles”, zucchini noddles, with a very tasty marinara sauce.  Here is the link to that recipe. Even my pasta loving friends asked for a repeat performance. Another recipe I found,  Spicy Thai Chicken and Sweet Potato Noodles, was another big hit.

I have used the Spiralizer in the past to prep summer squash and onions for sautéing but this time I wanted to use the squash in a cold salad.  Here is the recipe I came up with. Summer Squash and Carrot Spiralizer Salad.

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Dinner was great!  Squash salad with grilled breast of chicken, healthy and oh so colorful.

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I played around with plating this dish and tried this brightly colored fused glass plate I made. I most often like food served on white dishes but the color coordinated so well I thought I would give it a try.spiralizer_salad_cold_summer_squash_carrots_onion_grilled_chicken_breast-fusedglass_plateIMG_5858 2What do you think?  White or decorative glass plate?  Let me know!

Enjoy this salad and keep cool this summer!

Regards,

Mary

Mary Sherwood Lifestyles

252-308-2694

 

Categories : Design
Comments (2)

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Summer Squash & Carrot Spiralizer Salad

Veggies

2 Large Carrots

2 Med. Yellow Squash

1/2 Onion

1 medium to large chopped Tomato

Salt and pepper to taste

Dressing

1/4 cup apple cider vinegar 

(can substitute regular balsamic but it colors the noodles)

1T Olive Oil infused with Garlic (regular olive can be substituted)

1T Dijon Mustard

1T Honey (or more to taste)

Salt and pepper to taste

Chopped fresh basil and “good” tomatoes to garnish!

Directions:

Spiralized onion, squash and carrots using the small noodle blade. Keep each in separate bowls.

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Saute spiralized onion until soft in a small amount of olive oil in large sauce pan.

Add yellow squash and barely cook, keeping noodles el dente.

NOTE:  Squash is mostly water and can overcook quickly. Zoodles cook down so make plenty.  I do about 2 medium zucchini per person. The zoodles can be sautéed but they can also be cooked in the microwave.  Check often for slight tenderness but do not over cook or they will become mushy.

Cool for 15 minutes in refrig.

Add spiraled carrots (keep carrots raw for the crunch)

Toss and chill before serving.

Garnish with fresh basil and tomatoes for color!

Serves 4 as a side salad.

Enjoy!

Mary Sherwood Lifestyles

mary@marysherwood.com

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