This is my latest go-to salad for both meat and dairy meals. We love it! It’s simple and really pretty, as well as gluten free.
Directions
Prepare the Salad
1. Heat olive oil in a frying pan and add peppers, mushrooms, and cherry tomatoes. Sauté until vegetables are softening, then remove from heat.
2. Place dressing ingredients in a blender and blend until smooth.
3. Place the hearts of palm spaghetti in a large bowl. Add the sautéed vegetables and the dressing. Mix well and let sit for at least three hours or up to three days in the fridge.
Notes:
You can substitute the hearts of palm spaghetti with angel hair pasta or just add some noodles to the recipe.