prep time
Calories
Ingredients
Servings
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.
