SUMMER SQUASH AND CARROT RIBBON SALAD
Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
- Do the same with the yellow squash and carrots.
- Toss ribbons with basil in a large salad bowl.
- In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.
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