Shaved Vegetable Salad with Italian Herb Vinaigrette

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.
20m
PREP TIME
73
CALORIES
12
INGREDIENTS

Servings: 6

Ingredients

INSTRUCTIONS

  • 1 For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
  • 2 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.
  • 3 To serve, divide squash and carrots among each salad plate. Top with radishes and onion. Serve with Vinaigrette on the side.

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NUTRITION INFORMATION

(per Serving)

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