Read The Veggie Spiral Slicer Cookbook Online
Authors: Kelsey Kinser
2.
In a large bowl, toss the potatoes with the olive oil and place them on one of the baking trays. Repeat this with the carrots and the beets. Make sure not to crowd the baking trays. Roast the potatoes in the oven for 15 to 20 minutes or until they are soft. The beets will most likely be ready between 10 to 15 minutes so you may want to pull them out early. The carrots will need about 15 minutes. Set the vegetables aside and allow them to cool completely before using.
3.
In the meantime, hard-boil the eggs. Bring a medium pot of water to a boil. Add the eggs, cover, and turn off the heat. Allow the eggs to sit in the water for 10 minutes before running them under cold water until they are cool to the touch. Allow the eggs to cool completely before using. Peel, then using a cheese grater, grate the eggs and set aside.
4.
Toss the vegetable noodles, eggs, salmon, red onion, mayonnaise, spinach, and dill in a large bowl. Allow this to chill in the refrigerator for at least 30 minutes before serving.
Unless you are in an actual Greek restaurant, most of the Greek salads you will see on menus are nothing more than lettuce, cucumbers, olives, and feta cheese.
Horiatiki
salads, or village salads, are the true authentic Hellenic way to go, not this iceberg lettuce nonsense. This
Horiatiki
classic dish takes less than 10 minutes to prep, but it does benefit from a half-hour rest in the refrigerator before serving, to let the vinaigrette take the edge off of the raw red onions.
MAKES 2 SERVINGS AS A LARGE SALAD OR 4 AS A SIDE SALAD
1 large cucumber, spiralized on blade 2
1 medium tomato, cut into small wedges
1/2 green bell pepper, cut into thin strips
1/2 red onion, sliced into thin strips
1/4 to 1/2 pound feta cheese, crumbled
3/4 cup kalamata olives, pitted
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons sea salt
2 teaspoons dried oregano
1.
In a large bowl, combine the cucumber, tomato, bell pepper, onion, feta, and olives.
2.
Drizzle the olive oil and red wine vinegar over the salad. Toss to mix. Allow to rest in the refrigerator for 30 minutes before tossing again and topping with the sea salt and oregano right before serving.
Beets, apples, and gorgonzola go together perfectly in this bright pink salad. It may seem like an annoyance to swap the spiralizer blade for the apples, but being cut larger gives them the extra crunch they need to hold up to the deep flavor of the beets and cheese.
MAKES 4 SERVINGS
For the salad:
1 pound red beets, spiralized on blade 3
salt and pepper, to taste
2 Fuji, Pink Lady, or other sweet apple, spiralized on blade 2
1/2 cup crumbled gorgonzola
1/2 cup toasted hazelnuts, chopped
For the dressing:
1/2 cup apple cider vinegar
3 tablespoons honey
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons extra virgin olive oil
1.
Preheat the oven to 425°F and line 2 baking trays with parchment paper. Spread the spiralized beets on the trays and sprinkle liberally with salt and pepper. Roast for 5 to 7 minutes or until the beets are softened.
2.
Allow the beets to cool completely. In a large bowl, mix the beet noodles, apple noodles, gorgonzola, and hazelnuts.
3.
To make the dressing, whisk the vinegar, honey, and salt. Slowly whisk in the olive oil until the dressing is homogenized.
4.
Pour the dressing over the salad, toss, and allow to rest for 5 minutes before serving.
Roasted Beet and Goat Cheese Salad
Caraway is one of those ingredients that always seems terribly underrated. It ranks right up there with beets in unique and earthy deliciousness, and both deserve spots in your kitchen. On top of that, both of these flavors blend together wonderfully well.
MAKES 2 SERVINGS AS A LARGE SALAD OR 4 AS A SIDE SALAD
For the salad:
1 pound red beets, spiralized on blade 3
salt and pepper, to taste
1/4 cup crumbled goat cheese
1 green onion, sliced thinly
For the dressing:
1/4 cup walnut oil
1/4 cup whole-grain mustard
1/4 cup red wine vinegar
1 tablespoon caraway seeds
1.
Preheat the oven to 425°F and line 2 baking trays with parchment paper. Spread the spiralized beets on the trays and sprinkle liberally with salt and pepper. Roast for 5 to 7 minutes or until the beets are softened.
2.
Allow the beets to cool completely. In a large bowl, mix the beet noodles, goat cheese, and green onion.
3.
To make the dressing, mix the walnut oil, mustard, vinegar, and caraway seeds in a small bowl. Drizzle over the beets and toss gently to combine.
Great Grandma Dorothy’s Marinated Salad
For some reason or another, my family has passed down only a handful of recipes, but the select few are wonderful. This recipe makes a large amount and it’s ridiculously delicious. It comes to you courtesy of my Great Grandmother Dorothy. The dressing will need to be shaken before use, as the vinegar and oil separate and the pimentos sink to the bottom.
SALAD MAKES 4 SERVINGS, SALAD DRESSING MAKES EXTRA
For the salad:
2 large carrots, spiralized on blade 3
1 medium red beet, spiralized on blade 3
1 medium red onion, spiralized on blade 3
1 small jicama, spiralized on blade 3
3 cups iceberg lettuce
1/2 cup shredded cheddar cheese (optional)
For Great Grandma Dorothy’s salad dressing:
2 cups sugar
2 cups red wine vinegar
2 tablespoons Worcestershire sauce
1/2 cup neutral vegetable oil
1 large yellow onion, diced
2 tablespoons kosher salt
1 (4-ounce) jar pimentos, drained
1.
To make the salad, toss all of ingredients in a large bowl.
2.
To make the dressing, combine all of the ingredients in a large jar with a lid and shake until the sugar dissolves.
3.
Drizzle your preferred amount of the dressing over the salad and enjoy!
The sheer amount of raw broccoli in this recipe helps to counter the fact that it contains both sugar and mayonnaise. Feel free to substitute lighter versions of the mayo and yogurt if you so choose, but if you do, you may want to decrease the amount of sugar you use, as many low-fat versions of foods have added sugars in them. This is a great picnic or barbecue recipe.
MAKES 4 SERVINGS
For the salad:
1 large head broccoli, with the long stem intact
1 carrot, spiralized on blade 3, then riced
1/2 cup red onion, diced
1/2 cup golden raisins
1/2 cup sunflower seeds
1/2 cup chopped red bell pepper
For the dressing:
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
1.
Carefully cut the broccoli florets off of the stem, making sure to leave the stem whole.
2.
Spiral slice the stem on blade 3.
3.
Combine the broccoli, carrot, red onion, raisins, sunflower seeds, and bell pepper in a large bowl.
4.
To make the dressing, mix the mayonnaise, Greek yogurt, red wine vinegar, sugar, salt, and pepper in a small bowl.
5.
Add the dressing to the broccoli mix and stir until everything is combined.
6.
Allow the salad to rest in the refrigerator for at least 30 minutes before serving to ensure that it is well-chilled.
After spending quite a bit of time in France, I got accustomed to the vinegar-dressed carrot slaws that could be found ready packed in all the grocery stores. The dish is not unlike something you would find in a big city deli, only more, well, French.
MAKES 4 SERVINGS
For the salad:
1/4 cup raisins
1/4 cup walnuts, chopped
2 tablespoons chopped tarragon
1-1/2 pounds carrots, spiralized on blade 3
zest of 1 small orange
For the dressing:
2 tablespoons walnut oil
3 tablespoons whole-grain Dijon mustard
2 tablespoons apple cider vinegar
1.
In a large bowl, mix the raisins, walnuts, tarragon, carrot noodles, and orange zest. Toss to combine.
2.
To make the dressing, in a small bowl, whisk the walnut oil into the Dijon mustard. Continue to whisk and add the cider vinegar.
3.
Add the dressing to the salad, mix to coat the salad entirely, and refrigerate for 30 minutes to marinate before serving.
This is the kind of salad I like to pair with any kind of Asian soup–based dish like ramen, bibimbap, or pho. It’s also a wonder the next day in a packed lunch, unlike the leafy green salads that are prone to wilting. Any salad that can survive as leftovers is a winner in my book.
MAKES 2 SERVINGS
1 D’Anjou pear, spiralized on blade 2
1/2 medium cucumber, spiralized on blade 2
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 tablespoons honey
2 sheets toasted nori, cut into thin strips
1.
Combine all ingredients in a large bowl. Toss to coat. Chill in the refrigerator for 30 minutes, stirring once halfway through, and once right before serving. Enjoy!
Salads are my favorite way to do lunch. They are quick and easy and leave you feeling satisfied without being weighed down. Feel free to substitute any nuts or dried fruits that you prefer. This dish also works with Meyer lemons in place of the oranges; you will need two Meyer lemons to equal one orange.
MAKES 2 SERVINGS AS A MEAL OR 4 AS A SIDE SALAD
For the salad:
1 medium fennel bulb, spiralized on blade 3
1 apple, any sweet red variety, spiralized on blade 3