Ingredients

How to make it

  • Using a vegetable peeler or mandolin, cut squash lengthwise into long thin ‘noodles’ rotating the squash as you peel. Discard seedy core.
  • In a large bowl, combine the ‘noodles’ and rest of the salad ingredients adding whatever options you choose. Salt and pepper to taste.
  • Whisk together the dressing ingredients and pour about half the dressing over the salad and gently combine. Add more dressing as desired, but you don’t want it soupy.
  • Keep any remaining dressing to add to a green salad.
  • a Chef’s Journey Tip: Wne: 2-Vine Shiraz, Pinot Grigio and 14 Hands Hot to Trot have all been very good with this salad.

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