Carrot and Zucchini Spaghetti Salad Tomato Confit, Walnuts and De Nigris 35% Bronze Eagle Balsamic Vinegar with a Yogurt Sauce
This is a great vegetarian dish that can serve as an appetizer or main course by increasing servings. Use fresh, local ingredients when you can, it will taste the best this way.
- 2 carrots
- 2 zucchinis
- 4 walnuts
- 4 cherry tomatoes
- 1 cup yogurt
- Spiralize carrots and zucchini.
- Cut tomatoes in half and add a little salt, sugar (how much), oil (olive?) and seasonings to taste.
- Yogurt Sauce: Drizzle a little olive oil and salt into yogurt.Top with a drizzle of flavor of De Nigris Balsamic Vinegar
*If you want to make this a vegan dish, replace the yogurt with a mayonnaise without egg.