Gluten Free


Antipasto Zoodle Salad


  Serves 6 as a side

Ingredients

  • 1 tablespoons Dijon mustard, grainy or smooth
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons oregano
  • Salt and pepper to taste
  • 3 to 4 small to medium zucchini, spiralized or sliced into long ribbons with a veggie peeler
  • 1 English cucumber, spiralized or sliced into ribbons
  • 1 small red onion, sliced
  • 1/4 pound thick-cut salami, chopped
  • 1/4 pound thick-cut provolone, chopped
  • 2 roasted red peppers from a jar, chopped
  • 1/4 cup pickled sliced banana peppers or pepperoncini
  • 1/4 cup pitted black olives, chopped
  • 10 to 12 basil leaves, chopped
  • Handful parsley, chopped

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