Recipe
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.