Lucy, let's go. Spring Vegetable Ribbon Salad with Orange Vinaigrette is a light and colorful salad that tastes great with fresh spring vegetables and a tangy orange vinaigrette. It goes well with spring meals or can be eaten on its own as a light, healthy meal.
Ingredients: 2 large carrots, peeled. 2 medium zucchini. 1 cup sugar snap peas, trimmed. 1 cup asparagus spears, trimmed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup fresh mint leaves. 1/4 cup toasted almond slices.
Instructions: Use a vegetable peeler to create ribbon-like strips of carrots and zucchini. Blanch the sugar snap peas and asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside. In a large bowl, combine the carrot and zucchini ribbons, blanched sugar snap peas, asparagus, cherry tomatoes, red onion, fresh basil, and fresh mint. In a separate small bowl, whisk together the ingredients for the Orange Vinaigrette. Drizzle the Orange Vinaigrette over the salad and toss gently to combine. Sprinkle toasted almond slices on top of the salad. Serve immediately as a refreshing spring salad.
Bite Sized Bree
