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."
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  • 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).
  • Do the same with the yellow squash and carrots.
  • Toss ribbons with basil in a large salad bowl.
  • In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

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  1. berry271
    I really liked the flavor of this salad. I used dried basil because we didn't have any fresh, but that made the anise really stand out, and I enjoyed that. I also used regular vinegar because I don't like balsamic. While I liked the flavor, and the ribbons were pretty, they leave a lot of veggie leftover that you either have to toss or find some other use for. I think if I do this salad again I might just grate the veggies so that I could use the whole thing.


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