MGH Revere Food Pantry's Squash and Carrot Ribbon Salad Recipe

Peel the carrot and make thin ribbons using a vegetable peeler.

For the zucchini, make the first slice and discard it, then create ribbons while catching some of the green skin.

Stop making ribbons when you start to see the seeds in the zucchini and discard the seeds.

Place all the ribbons into a bowl, tossing them together.

Add parsley, basil, tarragon, or dill to the bowl as desired.

Make a dressing with lemon juice and olive oil, or use bottled Italian vinaigrette.

Add pepper to taste, and salt if not using bottled dressing.

Toss the salad to mix in the herbs and coat with dressing.

If the salad appears dry, toss again to ensure the zucchini absorbs the dressing.

Refrigerate the salad before serving.

Equipment Needed

Spice Level:

Dietary

Allergens