Sun-Dried Tomato Mediterranean Zucchini Noodle Salad

• Vegetarian
• Gluten free

• Produce

  • 1 can Artichoke hearts
  • 1 cup Cherry tomatoes
  • 1 clove Garlic
  • 1/4 cup Sundried tomatoes
  • 4 Zucchinis

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/2 cup Black olives

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/2 cup Feta cheese

• Liquids

  • 2 tbsp Water

Found on wholeandheavenlyoven.com

Description

Ingredients

• 4 zucchinis
• 1/2 cup black olives
• 1/2 cup feta cheese
• 1 can (15 oz) artichoke hearts
• 1 cup cherry tomatoes
• 1/4 cup sundried tomatoes
• 2 tablespoons balsamic vinegar
• 1 clove garlic
• 1/4 cup olive oil
• 2 tablespoons water
• Salt and pepper to taste
• 3 medium zucchini, spiralized
• 1/2 cup black olives, sliced
• 1 can (15 oz) artichoke hearts, drained and diced
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• SUNDRIED TOMATO DRESSING:
• 1/4 cup oil-packed sun-dried tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Directions

• In a large bowl, combine spiralized zucchini, olives, artichoke hearts, tomatoes, and feta. Season with salt and pepper to taste.
• Make the dressing: Place sundried tomatoes, vinegar, water, and garlic in food processor. With food processor running, drizzle olive oil through top, pulsing dressing until completely smooth. Season dressing with salt and pepper to taste.
• When ready to serve, toss sundried tomato dressing with zucchini noodle mixture. Enjoy!

Nutrition