INGREDIENTS
3
medium zucchini (spiralized)
1/2 cup
black olives (sliced)
1 can
artichoke hearts, drained and diced)
1 cup
halved cherry tomatoes
1/2 cup
crumbled feta cheese
Salt and pepper
SUNDRIED TOMATO DRESSING:
1/4 cup
oil-packed sun-dried tomatoes
2 tbsp
balsamic vinegar
2 tbsp
water
1 clove
garlic
1/4 cup
olive oil
Salt and pepper