Summer Squash and Carrot Ribbon Salad

Name: Summer Squash and Carrot Ribbon Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

(1)

Recipe by threeovens

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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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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Summer Squash and Carrot Ribbon Salad

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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