VEGETABLE RIBBON SALAD

VEGETABLE RIBBON SALAD image

Yield 6 servings

Number Of Ingredients 15

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Balsamic Glaze
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Dressing and Salad
1 lemon
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons basil or olive oil
1 large zucchini
1 yellow squash
1 medium carrot, peeled and cut into julienne strips
1/2 cup pitted ripe olives, sliced
1/4 cup chopped red onion
1/4 cup snipped fresh basil leaves
2 plum tomatoes, sliced Asiago Crisps

Steps:

Balsamic Glaze 1. Combine vinegar and brown sugar in saucepan. Simmer over medium-high heat 5-6 minutes, stirring occasionally, until mixture reduces by half and begins to thicken. Remove from heat; carefully pour into easy read measuring cup and set aside to cool. Dressing 2. Finely zest lemon using microplane grater to measure 1 tsp zest. Juice lemon to measure 2 Tbsp juice. In small batter bowl, whisk together lemon zest, juice, salt and black pepper. Measure oil. While continually whisking, add oil to dressing in a thin, steady stream; set aside. Salad 3. Cut zucchini and yellow squash into long ribbons using vegetable peeler, avoiding seeds. Julienne carrots into strips; cut strips in half. Slice olives using egg slicer. Chop onion. Snip basil. Slice tomatoes; set aside. 4. combine zucchini, yellow squash, carrot, olives, onion and basil. our dressing over salad; toss gently. To serve, drizzle balsamic glaze across center of each serving plate. Arrange 4-5 tomato slices on top. Carefully mound salad over tomatoes; serve immediately with Asiago Crisps, if desired.