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Spaghetti Salad Tomato Confit

Posted on 10 March 2016

Spaghetti Salad Tomato Confi 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
  1. Spiralize carrots and zucchini.
  2. Cut tomatoes in half and add a little salt, sugar (how much), oil (olive?) and seasonings to taste.
  3. 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.