1/2 clove gtarlic, crushed
1Tbsp. flax oil or extra-virgin olive oil
1 Tbsp. minced fresh basil
1 Tbsp. lime juice or balsamic vinegar
freshly ground pepper
2-3 medium zucchini, julienned or shredded lengthwise to resemble pasta (see Insights)
2 large ripe tomatoes, seeded and diced
10 Greek olives
2 cups (packed) spinach, washed, dried, and chopped
Combine ingredients for sauce and set aside.
Gently toss remaining ingredients together.
Pour sauce over vegetables and toss again. Serve at room temperature or gently heated.
Insights: Balsamic vinegars vary greatly in flavor due to aging methods and you’ll see this reflected in store prices. this type of vinegar is very brown in color (which makes it unsuitable for potato salad and other dishes that are light in color) and is sweeter and milder than most other types of vinegars. Use Balsamic vinegar in marinades, salad dressings, and sauces, or anytime a sweet-and-sour flavor is desired.