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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.
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
Lightweight and low call. Great to prepare in advance as a late night snack.
Faith | January 05, 2016
Low cal, fresh tasty ingredients
Elaine | January 15, 2016