Here's the spiral slicer I used to make magic. I did the carrots with the flat blade, which makes neat little ribbons and chips out of them.
The carrots, all chipped up and ready to be mixed
Freshly peeled zucchini!
I use the small blades to make angel-hair-sized zucchini. This mixes great with pasta, or substitutes for pasta entirely!
After mixing the carrots and zucchini, I chopped up some very crisp roma tomatoes!
Added a smidgen of cheese to the stuff (maybe an ounce, total) and tossed with her favorite dressing: Italian! Seriously, ever since her first salad at Olive Garden, it's her favorite. Give her the choice, it'll almost always be italian. Makes every waiter we meet give a second take.
The mastermind trying her brilliant idea
The youngest (4) devouring her zucchini
Not just attractive, but fun to eat! She wasn't as crazy about the zucchini as she thought she'd be (she likes it better sautéed with garlic and olive oil, the little foodie), but she ate all the carrots and tomatoes, and her little sister ate her non-dressing-version with great gusto!
Added bonus: The delectable ribs grilled by my grillmaster husband. And yes, they were every bit as good as they looked. I will say with pride I only ate a small portion of these!
Personally, I had two bowls of the salad myself (with ranch dressing) and plan to add this to my regular rotation! Without dressing, this salad is about 60 calories. About 100 with dressing.