Spiralized Veggie Salad: Eat the Rainbow!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- toppings:
- 1 medium beet
- 2 broccoli stalks
- 1-2 jumbo carrots
- 1/4 cucumber
- your favorite nuts [i went with almond slivers]
- your favorite seeds [sunflower + chia for me!]
- homemade or store-bought salad dressing
- check out the bottom of this post for a few of my
- Carbohydrate 20.3384 g
- Cholesterol 0 mg
- Fat 0.8114 g
- Fiber 8.11999974727631 g
- Protein 7.413 g
- Saturated Fat 0.11174 g
- Serving Size 1 1 recipe (530g)
- Sodium 189.4 mg
- Sugar 12.2184002527237 g
- Trans Fat 0.22998 g
- Calories 102 calories
Wash and peel your carrots, beet, and cucumber.Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!Enjoy!
