Rainbow Ribbon Veggie Salad | SoupAddict.com
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Rainbow Ribbon Veggie Salad

This recipe is very flexible - use any vegetable that can be eaten raw and will withstand very thin peeling.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Author Karen Gibson

Ingredients

for the dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon white wine or champagne vinagrette
  • 1 tablespoon honey or agave
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil

for the salad

  • beets 1 red or 1 golden ... or one of both, scrubbed, with outer skin peeled and discarded
  • carrots well-scrubbed, tops removed (if available, use different color carrots, such as orange, red, purple, and yellow)
  • zucchini or English cucumber
  • cilantro or flat-leaf parsley chopped, for garnish

Instructions

for the dressing

  • Combine the first five ingredients in a small bowl and whisk to combine. Slowly drizzle in olive oil, whisking all the while until emulsified.
  • Time- (and wrist-) saving tip: if you have an immersion (stick) blender, add all ingredients to a tall, slender container and mix with the immersion blender until emulsified.

for the salad

  • Use a serrated vegetable peeler or spiral slicer to cut each vegetable into thin strips. Chop longer strips into shorter pieces that will sit comfortably on a fork.
  • Toss the vegetables to jumble the colored strips and arrange them on a serving plate. Drizzle with dressing and top with a sprinkling of cilantro or parsley.