Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
You can skip the spiralizer and look for beet and other vegetable "noodles" in the produce section—up to you. Either way, you'll have this fresh Italian-inspired salad on the table in no time.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee Select balsamic vinegar | ||
| ¼ c. Hy-Vee Select olive oil | ||
| 1 tsp. Hy-Vee honey | ||
| 1 tsp. grated orange zest, plus additional for garnish | ||
| 2 medium beets, peeled and ends trimmed | ||
| 1 large seedless cucumber, ends trimmed and cut crosswise into 3-inch pieces | ||
| 1 fennel bulb, ends trimmed and cored | ||
| 1 yellow bell pepper, ends trimmed and seeded | ||
| 1 red onion, ends trimmed | ||
| ¼ c. coarsely chopped walnuts, toasted | ||
| ¼ c. crumbled Gorgonzola cheese |
Directions
- For orange-balsamic vinaigrette, whisk together balsamic vinegar, olive oil, honey and orange zest; set aside.
- Attach spiralizer blade for making thick, round noodles similar to fettuccine. Spiralize beets and cucumber; set aside.
- Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize fennel, pepper and red onion.
- Toss spiralized vegetables together and arrange on serving platter. Sprinkle with walnuts and cheese; drizzle with vinaigrette. If desired, garnish with orange zest.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 13g
- Protein: 4g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 80%
0%
Iron 6%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Spring 2016.