Antipasto Zoodle Salad
1 small zucchini, spiralized
2 small summer squash, spiralized
1/3 cup red onion, chopped
1/2 cup green Spanish olives, sliced in half
4 oz. extra sharp provolone cut in cubes
1/2 cup grape tomatoes cut in half
1/2 cup chopped marinated artichoke hearts
1/2 cup drained and rinsed no salt added garbanzo beans
2 tablespoons chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
2 dashes red pepper flakes
3 dashes salt and pepper
1. In a large bowl, mix zucchini, squash, red onion, artichoke hearts, olives, cheese, tomatoes, basil, and garbanzo beans together.
2. Mix dressing ingredients together in a shaker bottle.
3. Add dressing to the bowl with salad ingredients. Mix well and refrigerate for several hours to let dressing soften the zucchini and summer squash. Mix again, adjust seasoning to taste and enjoy!
Makes 4 servings. Per serving: 170 calories, 10 grams fat, 9 grams protein, 30 grams fiber, 275 mg. sodium
Recipe adapted from: Italian Zucchini Salad inspiralized.com, Heidi Roth, RD, LDN