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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INGREDIENTS
Nutrition- 2
- 2summer squash, ends trimmed
- 2
- 24
- 3tablespoons white balsamic vinegar
- 2tablespoons extra virgin olive oil
- 1⁄4teaspoon anise seed
- freshly ground black pepper
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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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