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Spaghettini Salad

pastryparrot1's picture
This salad is loaded with zucchini, cucumbers, spinach and tomatoes. It is then tossed in a sweet vinaigrette dressing. The final result is a delicious salad that can be served as a side or eaten as is. It is great for lunchboxes as well.
Ingredients
  Canola oil 1⁄2 Cup (8 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Lime juice 2 Tablespoon
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon, freshly ground
  Spaghettini 1⁄2 Pound, cooked, drained, shocked
  Zucchini 1 Cup (16 tbs), unpeeled, diced (raw)
  Cherry tomatoes 1 Cup (16 tbs)
  Cucumber 1 Cup (16 tbs), peeled, seeded, diced
  Spinach leaves/Torn baby spinach leaves 3⁄4 Cup (12 tbs), julienned
  Red onion 1⁄2 Cup (8 tbs), finely sliced
Directions

GETTING READY
1. Prepare all the ingredients according to the list.
2. FOR THE DRESSING: In a bowl put the oil, vinegar, lemon juice, sugar, salt and black pepper. Whisk until emulsified. Set aside.

MAKING
3. In a large bowl put the spaghettini, zucchini, cucumbers, cherry tomatoes, spinach and red onion.
4. Add the dressing. Toss until evenly coated.

SERVING
5. In a serving plate, serve it with meat of choice or enjoy it as it is.

TIPS
This can be refrigerated for up to 3 days. If necessary – if salad dries up – make a little bit of the dressing and add to the salad.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Spaghetti
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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