Zucchini & Blue Cheese Salad/Pasta

This salad was so much better than I imagined. It can easily be doubled or switched up to fit your ingredients or meal plan.

You could even swap the dressing for olive oil and serve it warm as a “pasta” dish, maybe with mushrooms, shrimp or chicken.

Zucchini & Blue Cheese Salad

Ingredients

• 2 cups zucchini noodles
• 2 thin slices onion, diced
• 1/2 cups fresh spinach
• 1/4 cup blue cheese dressing
• pepper
• 3 tbsp crumbled blue cheese
• 1/2 cup, crumbled bacon

Optional Toppings:

• Boiled egg
• Tomato

Steps

1. Toss zoodles, onion, spinach, pepper and dressing well
2. Add blue cheese and bacon and gently toss again.

To Change it to a warm pasta dish

Ingredients (plus ones above)

• Omit the blue cheese dressing and add olive oil.
• 1 cup sliced mushrooms
• 1/4-1/2 onion (increased from above)
• 1 tsp white wine vinegar
• salt & pepper to taste
• 2 tbsp greek yogurt or sour cream (optional for creamy sauce)

Steps

• Heat oil in med-large skillet, add mushrooms, garlic and onion, saute until about half done.
• Add spinach and saute until starting to wilt.
• Add zoodles and heat for another 2 or 3 minutes.
• Stir in yogurt/sour cream if desired, allow sauce to warm
• Remove from heat and toss in blue cheese crumbles, bacon, salt/pepper and vinegar.
• Serve warm
• Adding Meat: I would suggest cooking shrimp or chicken separately, seasoning as desired and adding just before serving.