Summer Squash and Carrot Ribbon Salad

threeovens's Note:

Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 small zucchini , ends trimmed
• 2 summer squash , ends trimmed
• 2 large carrots , peeled and ends trimmed (1/2 lb)
• 24 large basil leaves , cut in julienne
• 3 tablespoons white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon anise seed
• salt
• freshly ground black pepper

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.