Spiralized Salad

Cut the spirals into 3-inch lengths. Peel your potatoes and clean them.


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Fill two bowls with salted water and place the spiralized russet potato in one and the spiralized Yukon gold in the other.

Spiralized salad. Place in large microwave safe bowl. For the spiralized potato Salad. The amount will depend on the size of vegetables and your preference.

Next spiralize or ribbon your potatoes. In a big bowl combine the spiralized noodles. Using a vegetable spiralizer spiralize the zucchini yellow squash beet and carrots according to the spiralizers instructions.

Add the dressing ingredients to a blender and combine until smooth. Spritz the sweet potato with olive oil spray and season with salt and pepper. Place your potatoes water and dash of salt in microwave and cook for 4.

Line a baking sheet with parchment paper and lay out the sweet potato. In Greece Greek salads do not have lettuce instead they are made with fresh cucumber tomatoes bell. Step 2 Using a spiral vegetable slicer with the chipper blade attachment for thick noodles cut cucumber lengthwise into noodles.

Working with the thin blade spiralize the beets. Spiralized Greek Cucumber Salad with Lemon and Feta is delicious the perfect light dish. Whisk oil vinegar oregano salt and pepper in a large bowl.

Top with 14 - 12 cup of Green Goddess Dressing. Place the spiralized beets in a large bowl. Spiralize the carrot cucumber and cabbage on the settings of your choosing I used the angel hair setting for the carrot the straight blade for the cucumber and the chipping blade for the cabbage.

Gently massage the potatoes in the water then refrigerate 12. Drizzle with the dressing and toss until the salad is well coated. Preheat the oven to 425 degrees.

See notes for what to do with lefotver peels.


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