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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Noodle Salad with Herbed Vinaigrette Recipe

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This recipe for Zucchini Noodle Salad with Herbed Vinaigrette is from From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad
1 pint grape tomatoes, cut in half
2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
1 yellow or red bell pepper, chopped
1 c. of chopped cucumber
1 c. cooked yellow corn kernels
1/3 c. of chopped red onion OR ½ cup of crispy fried onions
1/4 c. crumbled feta cheese
1/2 bunch fresh basil, sliced into chiffonade

Dressing
¼ c. olive oil
3 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
½ tsp black pepper
¼ tsp sea salt
Directions:
Directions:
Whisk together the dressing ingredients in a small bowl to make a vinaigrette.

In a large bowl, combine the tomatoes, zucchini, pepper, corn and cucumber. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.

Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.

Garnish with crispy fried onions just before serving.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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