Cucumber Noodles with Sun-Dried Tomato Vinaigrette
Servings: 2 main servings, 5 side servings
Ingredients
- 1 • large cucumber [spiralized]
- 2 tablespoon • almond slivers
- ¾ cup • canola oil
- ¼ cup • red wine vinegar
- 1 tablespoon • dijon mustard
- 2 tablespoon • sun-dried tomatoes [finely chopped]
- 1 teaspoon • dried parsley
- ¼ teaspoon • salt
- ¼ teaspoon • pepper
- 1 • garlic clove [minced]
- 1 tablespoon • 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!