Zucchini and Carrot Salad with Catalina Dressing

By the Gracious Vegan

I found an inspiring recipe in Southern Living a number of years ago that eventually led me to this final healthy plant-based version. I had to overhaul the Catalina dressing recipe—theirs contained white sugar and at least a half-cup of oil. Then I wondered what other herbs might work besides mint, and, lo and behold, basil works equally well. They recommended French-fried onions on top, but they’re full of fat, and roasted nuts and seeds work very well.

Makes about 6 cups of salad

Toss together the following ingredients. Let stand for about 20 minutes, tossing occasionally, to allow vegetables to soften a bit. 

• 2 medium zucchini (unpeeled), spiralized

• 2 medium carrots, peeled and julienned (very thin matchsticks) (note: you can spiralize the carrots instead, though the spiralizing process creates a core in the middle that isn’t spiralized) (you could grate them, too, but the visual effect isn’t as stunning)

• About 1/2 cup Catalina Dressing

After 20 minutes, add salt and pepper to taste and toss the salad with the herbs.

• 1/4 cup coarsely chopped fresh mint leaves or 1/4 cup thinly sliced fresh basil leaves

• 2 tablespoons thinly sliced fresh chives (or chopped scallion or red onion)

Top with nuts or seeds, if desired, and serve.

• 2-3 Tablespoons roasted sunflower seeds or chopped roasted almonds or other nuts

Timing: About 15 minutes (if dressing is already made)

Gluten-free