Best Vegetable Ribbon Salad Recipes

Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Steps:

Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

Ribbon Vegetable Salad image

Yield Serves 2

Number Of Ingredients 6

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Steps:

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

VEGETABLE RIBBON SALAD image

Yield 6 servings

Number Of Ingredients 15

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.