Ready for something new in your salad bowl? How about a spiralized zucchini carrot salad dressed with fresh, homemade Catalina dressing and mingled with toasted almond slivers and fresh mint leaves? Your veggies take on a new look after spiralizing, and that homemade Catalina dressing… YUM!!! Try these crunchy veggies and you will come back to this one again and again.
Are you like me now a days, ready to try anything with your trusty spiralizer? Did I hear you don’t have one? Oh my, go out and get one! There are many kitchen gadgets come and go, but this is a keeper. All those veggies suddenly look so interesting, and somehow they get this beautiful texture and crunch and become irresistible. We at the Beisers’ go crunch crunch… along with Noah, my year old son. Now are you hearing me, all you moms? Those little buggers will start eating their veggies!
Spiralizing your veggies is a great way to get those raw veggies. You not only get all the nutritional value out of them, but the win win for me is you save time not cooking them.
Spiralizing your Zucchini and Carrots:
Now, people sometimes ask me “what type of spiralizer should I get??”. There are so many out there! Some are electric, some are not. And there is a big range of prices. If you are new to spiralizing, I recommend starting with a very basic, hand cranked spiralizer. In fact, that is what I still use. Why change what works so great???
Today I chose just two veggies from my refrigerator, zucchini and carrot. You can very well add some yellow squash, beetroot or some cabbage to get more flavors and colors. But believe me, just zucchini and carrots is a great combo.
Just a nice, simple yet healthy salad for your busy weekday. Add some extra crunch with slivers of roasted almonds and some extra freshness with any of your favorite herbs. I just plucked a few of my mint leaves.
Dress this simple salad with an incredibly tasty dressing, your very own homemade Catalina dressing!
How to make Catalina dressing:
Try making this at home and you will never buy bottled again. It’s slightly creamy with a sweet tomato taste that you can whip up in minutes with a few pantry staples. This dressing stores well in your refrigerator for up to two weeks, and you can brighten any of your garden salads, pasta salads or even try it on taco salads.
All you have to do is whisk together olive oil, sugar, tomato ketchup, red wine vinegar, onion powder, paprika, Worcestershire sauce, hot sauce, salt and pepper. If the ingredient list sounds a little strange to you (as they did to my husband), give it a try anyway. He was mighty surprised how tasty this dressing is.
And that’s it my friends… scoop up a big pile of those zucchini and carrot noodles in your salad bowl. Pour on a generous amount of that Catalina dressing, and top it with almond slivers and some fresh mint leaves. Gorge on this tasty and healthy dish without any inhibition!
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Zucchini Carrot Salad with Catalina Dressing, on my Gypsy Plate… Enjoy!!!
- 1/4 cup olive oil
- 1/8 cup ketchup
- 1/8 red wine vinegar
- 1/8 cup sugar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp hot sauce
- Salt and pepper to taste
- 2 medium zucchini
- 1 large carrot (note: thicker carrots are better for spiralizing)
- 1/4 cup toasted sliced almonds
- 1/4 cup fresh mint leaves
- Combine all ingredients in a bowl, whisk.
- Spiralize zucchini and carrot, put in salad bowl.
- Toast almond slices in ungreased pan over medium heat. Watch carefully so they don't burn.
- Toss salad wit generous amount of dressing, mint and almond slices.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 211Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 153mgCarbohydrates 14gFiber 2gSugar 10gProtein 3g
Nutrition information calculated by Nutritionix.
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