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! Give me some love by subscribing to Gypsyplate and I promise we will meet here with some more beautiful food every now and then…
Zucchini Carrot Salad with Catalina Dressing, on my Gypsy Plate… Enjoy!!!
Looking for more tasty side dishes?Rainbow Pasta SaladCrispy Roasted Brussels SproutsPipirrana (Spanish Salad)Lazy Sweet Potato MashSouthern Squash CasseroleFried Plantains (Tostones)
