Description
Elegant ribbon salad with orange vinaigrette weaves colorful vegetable strips into a refreshing summer masterpiece. Crisp garden vegetables drizzled with zesty citrus dressing create a light, delightful experience you’ll savor with each vibrant bite.
Ingredients
Scale
Vegetables:
- 2 medium carrots, peeled into ribbons
- 1 medium zucchini, shaved into ribbons
- 1 yellow squash, shaved into ribbons
- 0.5 cucumber, peeled into ribbons
- 0.25 red onion, thinly sliced
Herbs and Cheese:
- 0.25 cup chopped fresh mint or basil
- 0.25 cup crumbled feta cheese or shaved Parmesan
Optional Toppings:
- toasted pine nuts or slivered almonds
Vinaigrette:
- 0.25 cup (60 milliliters) fresh orange juice
- 1 tablespoon (15 milliliters) orange zest
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) white wine vinegar or champagne vinegar
- 1 teaspoon (5 milliliters) honey or maple syrup
- salt, to taste
- black pepper, to taste
Instructions
- Transform colorful vegetables into delicate, translucent ribbons using a sharp vegetable peeler or mandoline, creating elegant strips of carrots, zucchini, yellow squash, and cucumber.
- Deposit the vegetable ribbons into a spacious mixing bowl, ensuring they are loosely arranged and ready to absorb the vibrant dressing.
- Craft a zesty orange vinaigrette by combining freshly squeezed orange juice and its fragrant zest with smooth olive oil, tangy vinegar, golden honey, and a pinch of salt and pepper.
- Vigorously whisk the vinaigrette ingredients in a small jar or bowl until they emulsify into a harmonious, glossy mixture.
- Gently cascade the citrus-infused dressing over the vegetable ribbons, using a light folding motion to ensure each strand is evenly coated without breaking the delicate texture.
- Enhance the salad’s complexity by sprinkling a medley of finely chopped fresh herbs, crumbled cheese, and toasted nuts across the surface.
- For optimal flavor melding, allow the salad to rest in the refrigerator for 10-15 minutes before serving, or present immediately for a crisp, refreshing experience.
Notes
- Use a sharp vegetable peeler or mandoline for uniform, paper-thin ribbons that ensure even dressing absorption and elegant presentation.
- Chill ingredients beforehand to maintain crisp texture and prevent ribbons from becoming soggy when dressed.
- Select fresh, firm vegetables at peak ripeness for maximum flavor and visual appeal in the salad.
- Adjust vinaigrette sweetness by varying honey quantity to accommodate different taste preferences or dietary needs like reducing sugar intake.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg