Asian Sesame Zoodle Salad

 Sometimes the best dinners come from throwing leftovers together.  (And sometimes those concoctions are terrible.)  This was a good one.  Adding leftover zucchini noodles (zoodles) turned a good salad into a great one. I tried adding Asian-flavored ground meat to this salad one time and didn't like it as much.  I prefer to leave this one meatless.

Asian Sesame Zoodle Salad

Makes 2 large (main dish-size) servings

Ingredients:

2 teaspoons olive oil

1 large or 2 small zucchini, made into zoodles with a spiralizer

1 head romaine

2 Persian cucumbers (or 1/2 of a large English cucumber)

1 red pepper

1/2 cup shelled edamame, cooked according to package directions

2 hard-boiled eggs, peeled and chopped into bite-sized pieces

Creamy Asian sesame dressing (I use Kewpie brand Creamy Deep Roasted Sesame Dressing and Marinade bought from Costco)

Trader Joe's Everything But the Bagel seasoning, if desired

Directions:

1. Heat olive oil in a nonstick or cast iron skillet.  Saute zoodles until tender, but still slightly crisp. Allow to cool while preparing other ingredients.

2. Wash and dry romaine, cucumbers and red pepper and chop into bite-sized pieces.  Add to a mixing bowl.  Top with zoodles, edamame and hard-boiled eggs.  Toss salad with Creamy Asian Sesame Dressing. If desired, top with Everything But the Bagel Seasoning (from Trader Joe's)

Source: inspired by my friend, Seiko, and a reel from Caro Chambers's Instagram account