Jeanette’s Antipasto Zoodle Salad

by Rachael Ray Show Staff 1:35 PM, September 1, 2016

Rachael Ray Show

Aired September 1, 2016

Serves 6 as a side

Scroll down below to see how this recipe was made on Facebook Live!


1 tablespoons Dijon mustard, grainy or smooth
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons oregano
Salt and pepper to taste
3 to 4 small to medium zucchini, spiralized or sliced into long ribbons with a veggie peeler
1 English cucumber, spiralized or sliced into ribbons
1 small red onion, sliced
1/4 pound thick-cut salami, chopped
1/4 pound thick-cut provolone, chopped
2 roasted red peppers from a jar, chopped
1/4 cup pickled sliced banana peppers or pepperoncini
1/4 cup pitted black olives, chopped
10 to 12 basil leaves, chopped
Handful parsley, chopped


In the bottom of a large mixing bowl or shallow serving bowl, whisk together Dijon mustard, red wine vinegar, olive oil, oregano, salt and pepper. Add zucchini and cucumber to the bowl, and toss well to combine. Top with red onion, salami, provolone, red peppers, banana peppers, black olives, basil and parsley. Toss to combine and serve.

Antipasto Salad

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