Sunday, August 5, 2012
Angel Hair Salad
I used my spiral slicer to turn the summer squash into tiny thin strands, much like angel hair pasta. They retain the crispness--not soggy like pasta. Add to that the great summer veggies. Healthy meal in no time.
In the August Diner News, I published a copycat recipe for Olive Garden Italian Dressing. This is what goes on top. Make that recipe up, use it to flavor everything, and you won't even need salt and pepper. You can use any kind of creamy Italian dressing, or just keep an oil based dressing, It will still be good. I did add a little Parmesan cheese, though. If you don't do cheese, you may prefer a little salt.
This is one of the method recipes more than a get out the measuring cups and scales. Love those, as I am seldom disciplined enough to measure. If I include this in another volume of Low Carbing Among Friends, I will have to try to measure more closely!
Angel Hair Salad
1 large yellow summer squash, or two small ones
1 medium green bell pepper
6 grape tomatoes
1/4 red onion
1 ounce pepperoni slices or cubes
1/2 -3/4 cup creamy Italian dressing
1/4 cup Parmesan cheese
Cut squash into noodle shapes with a spiral slicer. Finely dice the bell pepper, tomatoes, onion and pepperoni. Toss vegetables and pepperoni together with the Italian dressing. Sprinkle with Parmesan cheese. Chill one hour before serving.
Like I said, this is a method. You could leave out the pepperoni all together, or add in ham or salami strips. Change up the veggies- go Greek by adding cucumber and olives. I think banana pepper slices would be awesome too. The spiral slicer I use is just one of the cheap little models like this one. I treat it delicately, but it hasn't broken in a couple of years....
With the temperatures here, this is about the best I have to offer. We have had wildfires around and temps over 110 degrees. Craziness for sure. I am so ready for fall!