Spinach Pesto Zucchini Noodle Salad
Posted by Colleen Cavalieri on
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📷 by: Paper & Stitch
With bacon, ricotta cheese, and zucchini this hearty salad is packed full of flavor!
INGREDIENTS FOR SALAD BASE:- 16 ounces zucchini noodles
- 1 cup of cherry tomatoes
- 4 slices of thick sliced maple bacon
- ¼ cup of shaved parmesan cheese
- 2 heaping tablespoons of ricotta cheese
- ½ cup of frozen chopped spinach
- 2 large handfuls of fresh basil
- 1 sprig of parsley
- 2 cloves of garlic minced
- 1 cup of Don Carlos Extra Virgin Olive Oil
- 2 teaspoon of Pink Himalayan Salt
- juice of ½ a lemon
- 2 tsp of black pepper
- Cook 4 slices of bacon according to the instructions on the packaging. Set aside and let cool, before chopping into small, bite-size pieces.
- While waiting for the bacon to finish cooking, make the spinach pesto. To do that, combine all the spinach pesto ingredients listed in the food processor, until smooth.
- Add more olive oil if desired for thinner consistency. Next, cut cherry tomatoes in half.
- Combine zucchini noodles, cherry tomatoes, and bacon into a large bowl.
- Toss in the pesto, and add parmesan and ricotta cheese. Garnish with more basil, if desired.