Saturday, September 14, 2013

Tri-Color Ribbon Salad

Ribbon Salad

I know most of you are breaking into the fall ingredients but I as mentioned in my last post - I'm squeezing out the last bit of summer.  I do love fresh produce and especially the colors of this simple salad.  Summer squashes are still in abundance at the Farmer's Market as well as carrots.

A nice light dressing of olive oil and lemon juice completes the making of this dish.

Tri-Color Ribbon Salad

by Deb Attinella
Prep Time: 10 minutes

Ingredients (2-4 servings)
    • one medium yellow summer squash
    • one medium zucchini
    • two carrots
    • 4 T olive oil
    • 2 T fresh lemon juice
    • 1/2 tsp dijon mustard
    • S&P to taste
    1. Using a mandoline on the smallest setting, slice the summer squash and zucchini lengthwise. The carrot didn't do well on a mandoline so I used a vegetable peeler (and if you don't have a mandoline use a peeler for everything)
    1. Combine all dressing ingredients and pour over veggies.
    2. Lightly toss and serve
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    Grab a fork and dig in!

    Ribbon Salad | Cooking on the Front Burner #salad


    1. I love ribbon salads and this one is just gorgeous Deb! Have a great weekend. :)

    2. Deb, this looks delicious . . . and so easy too! I love summer sides! Pinning!

    3. I love the bright colors, beautiful! Your photos are always very well done :)

    4. Deb, this looks fantastic and I love the presentation! I'll bet it is as delicious as it looks! Thanks for sharing and pinning! Have a happy Sunday!

    5. I love how summery and amazing this salad looks! I don't use to make ribbon salads, but I'm definitely trying yours!
      Have a nice day! x

    6. This encourages me to be healthy.

    7. I got a mandolin last year and I don't use it enough. Your recipe reminds me to break it out. Thanks for sharing it with us on foodie friday.


    Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!