Summer Squash And Carrot Ribbon Salad Recipe - Food.com

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Summer Squash and Carrot Ribbon Salad

By Ice Cool Kitty on July 28, 2010

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Ingredients:

Servings:

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
1/4 teaspoon anise seed
salt
freshly ground black pepper

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 20 mins

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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About This Recipe

Summer Squash and Carrot Ribbon Salad

By Ice Cool Kitty

on July 28, 2010
ID #433795

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

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