Spiralized Vegetable Noodle Salad with Ginger Dressing
 
Ingredients
  • 4 cups of spinach
  • 1 cucumber, peeled
  • 2 small beets, peeled
  • 1 medium yam, peeled
  • 3 tablespoons chopped onion
  • 3 tablespoons canola oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • fresh ground pepper to taste
Instructions
  1. Place spinach in a large bowl. Cut ends off of beets, cucumber and yam. Starting at top of each vegetable, cut halfway through from top to bottom. This will prevent you from getting one long vegetable noodle. Put the vegetables through the spiralizer and add the vegetable noodles to the spinach. If you don't have a spiralizer you can cut the vegetables into long, thin strips. To make the dressing, combine onion through pepper in an immersion blender or regular blender. Pour over salad and toss.
Notes
Dressing recipe adapted from Eating Well
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/11/spiralized-vegetable-noodle-salad-with-ginger-dressing/