Holy smokes! Last night I made this quick and easy zucchini salad to accompany our grilled chicken and sweet potatoes (also grilled). This meets all of our dietary guidelines of vegetarian, dairy free and sugar free – Score one for mom! Since we all liked it so much, I wanted to share it with you fine people.
These measurements are all estimated and figure it will feed 4-6 people. For our family of three, there was enough left for us to have some for lunch the next day. So, use your judgement.
- 1 cup Brianna’s Real french Vinaigrette dressing
- 5 small zucchini peeled cut lengthwise and sliced thin *
- 1 large shallot
- 1 cup shredded red cabbage
- sea salt to taste
~ Mix together, cover and store in the fridge while the rest of dinner is cooking to give the flavors some time to marry together. Give it a quick stir before serving.
*if the zucchini is large and has seeds, make sure you scoop them out so that the salad does not get watery.
It has been decided that after eating this, we all prefer raw zucchini over it cooked. So, I am sure I will playing around with other flavor combos this summer!
Have you ever tried Brianna’s dressings? This french vinaigrette is very light and did not overpower the salad. I was originally looking to use a greek vinaigrette but those typically have cheese in it and sugar. This french version was the perfect find! Their poppy seed is my favorite (and it’s dairy free!)! I like it on salad with strawberry, chia seed and tuna or crab.
I was not asked to review this dressing nor was I compensated in any way. This is just me, showing love to a fantastic product.