Al Fresco Zucchini Salad

Jan 18, 2018, 01:30 AM

low calorie, memorial day, picnic, vegetarian, meatless, gluten free

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Calories:

Fat:

2.0

TransFat:

Cholesterol:

Sodium:

570

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

170

Calcium:

Iron:

Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini mixture; toss gently to coat.

How to spiralize veggies without a spiralizer

There's nothing like a cold, refreshing pasta salad on a hot summer day! Transform this classic pasta dish with zucchini noodles and feel free to have a bowl on the beach!

Recipe Categories:

Salads
Vegetables

Brand:

Tuttorosso

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Ingredients

1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized, noodles trimmed
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
3 medium zucchini, spiralized, noodles trimmed
1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
1 medium yellow bell pepper, diced