Ribbon Salad
This recipe is easy to customize by tossing different combinations of vegetables in separate bowls. As for picky eaters, vegetables can be more fun to eat when they’re served in a different shape. Here you use a vegetable peeler to shave long strips off the vegetables.
Ingredients
Serves 4-6
- 1/2 lb. carrots
- 1/2 lb. asparagus
- 1 bell pepper
- 1/2 cup parlsey leaves, packed
- 1 clove garlic, smashed
- 1/2 tsp. kosher salt
- 2 Tbsp. fresh lemon juice
- 1/3 cup extra-virgin olive oil
Instructions
- Use a vegetable peeler to shave the carrots, asparagus and bell pepper into long strips. Combine in a large bowl.
- In a food processor, blender or chopper, combine the parsley, garlic, salt and lemon juice. Blend, adding the olive oil slowly. Add salt to taste.
- Toss the vegetables with the dressing.