For the salad: For the dressing:

  • 6 small zucchini, spiralized (about 1.5lbs)
  • 1 small red onion (or ½ large), sliced
  • 1 pint cherry tomatoes
  • 1 green bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 cup black olives
  • 12 oz. marinated artichoke hearts, drained and halved or quartered 1/2c apple cider vinegar
  • 1/4c extra virgin olive oil
  • ½ tbsp. garlic powder
  • ½ tbsp. onion powder
  • ½ tbsp. Italian seasoning
  • 1 tsp Dijon mustard
  • ½ tsp dried basil
  • ¼ tsp ground black pepper
  • ¼ tsp sea salt
  • ½ tsp honey


Combine all dressing ingredients in a small bowl and whisk well to combine.
Optional: let sit overnight to let herb flavors infuse into the dressing.
To make the salad: gently combine the zucchini noodles with the dressing.
Add all other vegetables to the salad and toss lightly to combine. Best enjoyed immediately.

Makes 14 servings
Serving Size: ¾ cup


Calories 76
Fat 7g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 94mg
Potassium 360mg
Carbohydrate 7g
Fiber 2g
Sugar 9g
Protein 3g

Modified from The Biggest Loser Family Cookbook