Taking inspiration from both salad and pasta, this medley of fresh ingredients and strong flavors brings the healthfulness of greens and veggies together with the composition of a pasta dish. The folds of the cucumber noodles pick up dressing and toppings so that each bite has a burst of sweet, or acidic, or nutty.
Recipe from Inspiralized.
-1 cup grapes
-5 cherry tomatoes
-2 ounces Camembert cheese
-1/4 cup pistachios
-2 tablespoons balsamic vinegar
-2 tablespoons olive oil
Coat the grapes lightly in oil or cooking spray, add a touch of salt and roast in the oven at 425 for 25 minutes. Halve the tomatoes, brush with oil, salt and add to the baking sheet after 15 minutes. Set aside.
Cut the cucumber into ribbon noodles and arrange for serving (spiralizer device used here). Thoroughly mix olive oil, balsamic vinegar, oregano, salt, and a handful of roasted grapes, pressed to release juice into the vinaigrette.
Arrange grapes, tomatoes, pistachio, and Camembert atop bed of cucumber noodles, pour dressing over as desired.
This salad serves two. It is a great way to add freshness and flavor to lunch or dinner and easy to accomplish. Try with different cheese or nuts if you prefer.