Vegetable Ribbon Salad

We eat salads a lot for dinner so I'm always trying to come up with new spins on the same veggies. I've wanted to try making a "ribbon" salad for a long time because it's so visually pretty. Last night was the night to give it a whirl and I used inspiration from an asparagus recipe I had. I hope you enjoy this fresh and fun twist on your everday veggies. 

Ideally, you should be able to use a vegetable peeler to get your ribbons. Mine peeled them way too thin for my liking. So I used my mandolin on a thin setting. Either tool is fine and you can even buy a peeler specifically made for this purpose. 

 

Tri-Color Vegetable Ribbon Salad with Herb Orange Dressing

6 (or so) asparagus spears

2 carrots, peeled

1/2 English cucumber

1 yellow summer squash

olive oil

Herb Orange Dressing

1 tsp fresh orange zest

Juice of half an orange

1 tsp fresh dill, minced

1 tsp fresh parsley, minced

3 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp dijon mustard

salt and pepper

1. Preheat oven to 400 degrees. Peel (or use mandolin) the asparagus in long, thin strips. Toss with olive oil and roast till tender, about 6-8 minutes. Remove from oven and let cool.
2. Using the peeler or mandolin, slice the other vegetables in thin, long strips. Cut the strips in half if smaller pieces are desired. Put all the veggies in a bowl.
3. Combine all dressing ingredients in a far with a tight fitting lid. Shake to combine. Poor over veggies and toss to coat. 

Makes about 2 1/2 cups. 

 

Comments

[mobility aids]

This salad is for sure great and delicious. It looks nice because of the way how vegetables are strip using vegetable peeler. Maybe the vegetable peeler used is sharp that produces uniform thickness in every cut or peel.