Summer Squash and Carrot Ribbon Salad

“Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
  2. Do the same with the yellow squash and carrots.
  3. Toss ribbons with basil in a large salad bowl.
  4. In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

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