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Use a mandoline or vegetable peeler to slice the squashes and carrots into super-thin slices. This gives them a lovely appearance and lots of surface area to absorb the piquant herb vinaigrette.
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon McCormick® Oregano Leaves
1 medium yellow squash
1 medium zucchini
2 medium carrots
1/2 cup thinly sliced radishes
1/2 cup thinly sliced red onion
For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
Trim squash ends. Slice yellow squash lengthwise into ribbons with a vegetable peeler or mandoline, discarding outside ribbons and core. Slice zucchini crosswise into thin round slices with a knife, vegetable peeler or mandoline. Slice carrots lengthwise into ribbons with a vegetable peeler or mandoline.
To serve, divide squash and carrots among each salad plate. Top with radishes and onion. Serve with Vinaigrette on the side.
(Amount per serving)