Best Veggie Ribbon Salad Recipes

Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Veggie Ribbon Salad with Any Nut Pesto Dressing image

Provided by Trisha Yearwood

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons chopped or sliced almonds, hazelnuts, brazil nuts (or any other nut)
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1 clove garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large carrot
1 large yellow squash
1 large zucchini
1 tablespoon lemon juice
1/4 cup grated Parmesan

Steps:

Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).