Saturday, October 12, 2013

Spiralized Raw Veggie Salad

I recently acquired my new favorite kitchen tool… A Spiralizer! This slicer turns a zucchini, beet, potato or any other veggie into long, noodle-like spirals, giving you a new way to prepare and present food. There are other blades that came with the contraption, but I’ve yet to try them out. In this tasty raw recipe, all of the vegetables have been put through the basic spiral blade. If you want one of these for yourself, check out the Paderno Spiralizer, which is the model I purchased.
Raw Spiral Salad
By Caroline MacDonald
Serves 5-6 as a side dish
Spiral Veggies-
2 large zucchini
2 large carrots, peeled
2 beets, scrubbed and peeled

1/2 c lemon juice
1/4 c extra virgin olive oil
2 T balsamic vinegar
1/4 t cayenne pepper
lots of lemon pepper, to taste

Step 1: Chop the ends off of each veggie and run through the spiralizer. Combine all veggies in a large bowl and toss until evenly mixed. Don’t be alarmed if the veggies start to tangle; this is bound to happen and is helped by using tongs as serving tools.
Step 2: Whisk together all dressing ingredients and pour over veggies. Toss until evenly coated. For best flavor, let the veggies marinate for a couple hours.
Serve Chilled.