Cindy's Table makes Paleo Pasta Salad with Avocado Oil Vinaigret - WFSB 3 Connecticut

Cindy's Table makes Paleo Pasta Salad with Avocado Oil Vinaigrette

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Cindy from Cindy's Table makes Paleo Pasta Salad with Avocado Oil Vinaigrette (WFSB) Cindy from Cindy's Table makes Paleo Pasta Salad with Avocado Oil Vinaigrette (WFSB)
ROCKY HILL, CT (WFSB) -

 Here is the recipe for Paleo Pasta Salad with Avocado Oil Vinaigrette from Cindy's Table: 

INGREDIENTS

  • 1 medium spaghetti squash
  • 4 ounces mushrooms
  • sliced 1/2 red bell pepper stemmed and julienne-sliced, 
  • 1 small can sliced black olives, drained, 
  • 1 breast chicken, from rotisserie,
  • 1 ripe, avocado, peeled, seeded and sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
Avocado Oil Vinaigrette Ingredients

  • 1/4 cup avocado oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, crushed,
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce 

DIRECTIONS

  1. Prepare Avocado Oil Vinaigrette up to 24 hours before serving; refrigerate.
  2. Halve squash lengthwise; scoop out seeds. Place halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
  3. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.
  4. Add remainder of ingredients and toss with the spaghetti squash
  5. Top with vinaigrette before serving

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