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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.
Lightweight and low call. Great to prepare in advance as a late night snack.
Faith | January 05, 2016
Colorful and fresh. I did leave out the oregano to take some "Italian" edge off when serving it with game hen.
Emily | February 25, 2016
Low cal, fresh tasty ingredients
Elaine | January 15, 2016