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Cucumber Noodles with Sun-Dried Tomato Vinaigrette

Servings: 2 main servings, 5 side servings
Author: Roche Woodworth

Ingredients

  • 1 • large cucumber [spiralized]
  • 2 tbsp • almond slivers
  • 3/4 cup • canola oil
  • 1/4 cup • red wine vinegar
  • 1 tbsp • dijon mustard
  • 2 tbsp • sun-dried tomatoes [finely chopped]
  • 1 tsp • dried parsley
  • 1/4 tsp • salt
  • 1/4 tsp • pepper
  • 1 • garlic clove [minced]
  • 1 tbsp • shallots [finely chopped]

Instructions

  • Toast the almond slivers in a toaster oven for 2-3 minutes [until golden brown]
  • Add the oil, vinegar, dijon mustard, sun-dried tomatoes, parsley, garlic, shallots, salt and pepper into a mason jar and shake. [This recipe makes some extra, and the longer it sits - the better it tastes! Yum!]
  • Toss the cucumber noodles with some of the vinaigrette.
  • Top with the almonds and sprinkle with some paprika if you like!