This is called a “noodle” salad but as you can see there aren’t any actual noodles in this recipe. You could easily add some though if you wished. Just boil up your favorite kind and toss it in along with all the rest of the ingredients. I would probably add some more dressing though as pasta is famous for soaking up all the liquids. You could even add some ham or chicken and make this a main entree if you wanted to. It would be amazing!
Check out what they are saying about this recipe over at Group Recipes:
“My wife found a recipe that its not only healthy, but fresh and delicious.”
This is a fabulous way to use up all of your fresh veggies from the garden!
Ingredients
3 tbsp. lemon juice
3 tbsp. extra virgin olive oil
2 tbsp. white vinegar
¼ tsp. Morton salt (to taste)
1/8 tsp. McCormick’s garlic powder
½ tsp. fresh minced garlic
2 tsp. fresh cilantro, chopped
3-4 mini cucumbers OR 2 large cucumbers
2 mini yellow peppers, chopped (or ½ large green pepper)
1/3 c. finely minced onion
6-8 baby carrots, julienne (or 1 large carrot)
Dressing:
1 tbsp. honey
1 tsp. sriracha
2 tbsp. Heinz white vinegar
Salt and Pepper to taste
Instructions
Combine lemon juice, olive oil, vinegar, garlic powder, salt, and minced garlic. Whisk together. In a medium bowl, add minced onion, chopped bell pepper, ½ cucumber chopped, and cilantro. Pour in wet ingredients and mix thoroughly. Let vegetables marinate in there for a while—the longer they marinate, the stronger the flavor.
Using spiralizer, curl cucumbers (and carrot if you are using a large carrot). Add to salad.
Whisk together dressing ingredients. Pour on top of salad.
Top with extra cilantro. Salt and pepper to taste. Let marinate in refrigerator for at least an hour.
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Quick Tip: A nice light Italian store-bought dressing would work in here as well.
Thanks again to Group Recipes for this summery salad recipe.
