Saturday, July 18, 2015

Oodle Salad

I know that we haven't been posting very much lately, and I apologize for that, but I plan to make up for it with this delicious new recipe that I invented!  

We recently purchased a Spiralizer.  There are lots of different brands out there, I haven't compared them all to be able to make a particular recommendation.  I just went online and read lots of reviews and picked one.  I LOVE it!  If you don't have a spiralizer, you can probaly use a grater or peeler, but the long twirly oodles are really fun to eat, and much faster to prepare.  I took a variation of this to a potluck and everyone loved it.  I even craved it for a couple of weeks, until I made it again.  I'm eating it now!

Right now is the perfect time to make this salad.  Zucchini and cucumbers are starting to invade people's gardens, the first tomatoes are starting to ripen, and the basil needs to be pinched back so It doesn't totally go to seed.

For the store bought stuff, don't skimp.  Use a very high quality extra virgin olive oil.  We buy ours from a fantastic restaurant, where the owner's family has their own olive orchard in Greece.  You want a nice, deep gold color, with a hint of olive flavor.  We absolutely love Penzy's spices, I recommend three Italian Dressing mix, but use it in the perportions that I note here.  You want a stronger sense of the spice mix than their regular recommended recipe.  For the basil, use fresh, right out of your own garden or windowsill if possible.  The fresher the better!

We love Penzy's Spices!
3 oz white or rice vinegar
1 oz olive oil
1 tbsp penzys italian dressing mix
1 tsp fresh tumeric root or 1/4 tsp powdered
Shake dressing ingredients together in a jar.

1 medium zucchini (zoodles)
1 medium cucumber (cucoodles)
1 large carrot (rotoodles)
2 stalks celery, diced
1/2 cup diced yellow or red pepper
20 grape tomatoes, quartered
15 fresh basil leaves, chopped fine

Make zoodles,  cucoodles and rotoodles with spiralizer.   Cut up any leftover bits into the mix.
Cut your celery and tomatoes into small pieces.  finely cut the fresh basil leaves
Throw all the prepared veggies into bowl. Top with dressing. Mix (I use tongs).  let sit a few minutes before eating.
This is great for potlucks, or for picky eaters.
91 calories, if divided into 6 servings.
You can add parmesan, if you want.
Here is a version without cucumber, but with parmesan cheese.

This picture has nothing to do with salad, or oodles.  It is all about love.
Add Boodles (fresh spiralized beets)
Add thinly sliced sweet onions, red onions, or scallions
If you like a less tart dressing, use rice venegar and add up to a tablespoon of agave nectar to the dressing.
Parmesan cheese or feta cheese can also be added if you want.

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