Zucchini is almost as versatile as broccoli. Just slice it, dice it, saute it, fry it, bake it and voila…kitchen miracles can happen! I really am not a huge fan of cooked spinach because it reminds me of the canned variety I had to eat as a kid. But fresh spinach with just slight wilting is amazing!
The addition of the hot noodles and roasted zucchini brings this salad to another level. And, don’t forget the Avocado Dressing for an amazing taste sensation!
July 4th is almost here!
If you have holiday plans that include a picnic, this potato salad is a perfect side dish. Whether you are hosting, invited as a guest or having your own private soiree, this is a fantastic salad!
I like to use a combination of baby red and yellow potatoes and, if you want to be in the holiday moment, you can also toss in some blue potatoes too!
The addition of the nutritional yeast gives the salad the taste of eggs without using actual eggs!
For the second part of my Broccoli Slaw plate here is the recipe for the Cous-Cous Salad. This is delicious salad, served warm or cold and is based on Ina Garten’s Recipe. Add some veggies you love other than the ones in the recipe. The possibilities are virtually limitless.