Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 4 for side salads two for the main dish with meat

Ingredients:

2 large carrots, peeled or unpeeled

1 medium-sized beet, peeled and ends trimmed, see notes below to minimize the bleeding

2 medium zucchini ends trimmed

1 medium yellow squash ends trimmed

Parsley or mint chopped for garnish

Lemon Vinaigrette Dressing clink on flowing link http://cooknwithmrsg.com/2017/02/27/lemon-vinaigrette-salad-dressing/

What to do:

Follow your Spiralizer instructions on constructing your noodles. I used the shredder blade for mine but keep in mind the Spiralizer machine makes long, curly noodle like vegetables. They can be difficult to eat so you might want to break or cut the noodles every few turns to make the noodles more manageable to eat. Make your vinaigrette dressing and set aside. Place your noodles in a pretty bowl and dress them with the dressing making sure to keep extra dressing for the table. Garnish with parsley or mint!

Christina’s Notes:

Try a rotisserie chicken chopped into bite size pieces with this salad or grill up your favorite fish and set that on top along with some of the lemon vinaigrette dressing. To minimize the bleeding of your beets you can soak the Spiralizer beets in a bowl with cold water for 2 minutes replace the water and repeat.