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
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
Ingredients 6 Servings
- Italian 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® Coarse Ground Black Pepper
- 1/4 teaspoon McCormick® Oregano Leaves
- Salad
- 1 medium yellow squash
- 1 medium zucchini
- 2 medium carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced red onion
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.
NUTRITION INFORMATION
(per Serving)
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