Zoodle Salad

 A nice summer salad and a healthier version when swapping out pasta noodles for zucchini!  I made the zoodles into a Mediterranean version, but use your imagination for other varieties.  Making one using ingredients similar to a pasta salad (bell peppers, mozz balls or another cubed cheese, onion, pepperoni, olives, maybe) would also be good.

There was plenty of dressing, so you could probably get away with using less if you wanted to cut back on it a bit.

2-3 zucchini made into zoodles (or buy them in zoodle form already)

1 bell pepper, diced

thinly sliced red onion

1/2 c. cucumber or so, diced

1-2 tomatoes, chopped

Greek olives (or use a small tub of antipasti mix that had marinated olives, button mushrooms, and cubed provolone all ready to go)

(I had some leftover shredded chicken, so I added that as well for protein since this was our dinner entree)

Dressing

3 T. apple cider vinegar or lemon juice

1/4 c. olive oil

1 t. dijon mustard

1 t. honey or maple syrup (optional)

1/2 t. each: onion powder, thyme, oregano, basil, pepper (instead of this, I just used a couple teaspoons of bread dipping herbs since is was similar and easy)

1/4 t. salt

Mix the dressing and set aside.

Put all of the salad ingredients in a bowl and toss it all in the dressing.  Let it sit for about 30 minutes in the fridge before serving.