Vegetable Ribbon Salad Recipe
Grab your vegetable peeler and get ready! This Veggie Ribbon Salad, tossed in zesty homemade dressing and topped with crunchy almonds and tangy feta, is ready in just 10 minutes.
Servings: 4
Calories: 174kcal
Ingredients
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/2 tsp Frontier Dried Sweet Basil Leaf
- 1/4 teaspoon Frontier Garlic Powder
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground Frontier Black Peppercorns
For the Salad
- 1 yellow summer squash
- 1 zucchini
- 2 small carrots
- 1/4 cup roasted almonds roughly chopped
- 3 cups arugula leaves
- 1/4 cup crumbled feta cheese
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- Cut the ends off the squash, zucchini, and carrots. Use a vegetable peeler to peel the vegetables into thin ribbons.
- Place the veggie ribbons and arugula into a large bowl. Toss with the prepared dressing. Top with almonds and feta. Serve at room temperature.
Notes
This salad should be served directly after preparation, as the high water content in the raw squash can pool in the bottom of the serving bowl.
To store the Vegetable Ribbon Salad, place it in an airtight container in the refrigerator, where it will stay fresh for up to 2 days.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 283mg | Potassium: 490mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5689IU | Vitamin C: 21mg | Calcium: 123mg | Iron: 1mg
