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: 20 mins
• Serves: 4

Ingredients

• 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

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.