Zucchini Noodle Antipasto Salad (with Sun-Dried Tomato-Basil Vinaigrette

• Gluten free

• Meat

  • 1/2 cup Salami
  • 1/2 cup Turkey

• Produce

  • 1/4 cup Artichokes
  • 2 cups Basil, fresh
  • 1 Cucumber, medium
  • 1 Clove Garlic
  • 1/2 cup Red bell peppers, roasted
  • 1/4 cup Sun-dried tomatoes, oil packed
  • 2 Zucchini, medium

• Condiments

  • 1/4 cup Kalamatta olives

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Asiago cheese, grated
  • 2 tbsp Parmesan cheese, grated

Found on fashionablefoods.com

Description

Ingredients

• 2 Cups Fresh Basil
• ¼ Cup Oil-Packed Sun-Dried Tomatoes, drained and patted dry
• 1 Clove Garlic, finely minced
• 2 Tablespoons Red Wine Vinegar
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• ½ Cup Extra-Virgin Olive Oil
• 2 Medium Zucchini, cut into noodles using a spiralizer
• 1 Medium Cucumber, cut into noodles using a spiralizer
• ½ Cup Sliced Turkey, cut into thin strips
• ½ Cup Sliced Salami, cut into thin strips
• ½ Cup Roasted Red Bell Peppers, sliced into thin strips
• ¼ Cup Chopped Marinated Artichokes
• ¼ Cup Chopped Kalamatta Olives
• ½ Cup Grated Asiago Cheese
• 2 Tablespoons Grated Parmesan Cheese

Directions

• Combine the basil, sun-dried tomatoes, garlic, vinegar, salt, and pepper into the bowl of a food processor or blender. Pulse a few times to combine. Slowly pour the olive oil in while pulsing until a smooth vinaigrette forms. Set aside.
• Combine the zucchini, cucumber, turkey, salami, roasted peppers, artichokes, kalamatta olives, asiago cheese, and parmesan cheese in a large bowl. Toss well to combine. If serving the entire salad right away, toss with 2-3 tablespoons of the vinaigrette. Otherwise, just toss individual portions with enough dressing to coat and store the remaining salad and vinaigrette separately in the refrigerator.