Salad
2 servings
20 minutes
0 minutes
Chef Tom Fraker
2 green zucchinis – rinsed, ends trimmed
2 Gold Bar Squash (yellow zucchini) – rinsed, ends trimmed
2 large carrots - rinsed, ends trimmed
2 cucumbers - rinsed, ends trimmed
1 package Mini San Marzano Tomatoes – rinsed, halved
Kosher salt and freshly ground pepper – to taste
Your favorite Italian Vinaigrette – to taste
1 package Melissa’s pomegranate arils
KitchenAid: medium spiralizing blade & spiral slice blade (small core)
Using the Medium Spiralizing Blade, process the squashes and set aside.
Using the Spiral Slice Blade (Small Core), process the carrots and cucumbers.
On 2 plates, divide the squashes equally to make a bed.
Carefully pull the spiraled cucumber slightly and lay over the squash.
Place some of the carrots in the corners of the plate and scatter the tomato halves.
Season with the salt and pepper. Add the dressing and garnish with the arils.
