RIBBONED SALAD WITH CITRUS VINAIGRETTE
A light and refreshing ribboned salad with carrot, zucchini, almonds, parmesan, and a zesty citrus vinaigrette. Simple, fresh, and perfect for pairing with Italian meals.
Equipment
- Small Mixing Bowl
- Whisk
- Vegetable Peeler
- Dressing Bottle or Glass Jar
- Large Serving Bowl
Ingredients
Dressing:
- ⅓ cup fresh Lemon Juice - about 1½ - 2 lemons
- 2 Tablespoons Dijon Mustard
- 1 large Garlic Clove - minced
- 1 ½ Tablespoons Shallot - minced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ⅔ cup Extra Virgin Olive Oil
Salad:
- 2 Carrots
- 1 Zucchini
- 16 oz Spring Mix Leaves
- ½ cup Parmesan Cheese - grated
- ⅓ cup Raw Almond - roughly chopped/sliced
- 2 teaspoons Sesame Seeds
Instructions
Dressing:
- In a small bowl, combine the first six dressing ingredients- lemon juice, dijon mustard, garlic, shallot, salt, & pepper.
- Slowly add the olive oil while whisking vigorously.
Salad:
- Using a peeler, create ‘ribbons’ for both the carrot and zucchini.
- Assemble and Toss: Place spring mix greens into a large serving bowl. Add ribboned carrot, zucchini, sliced almonds, and grated parmesan cheese. Toss lightly.
- Serve: Dress with ¼ cup of the dressing, toss lightly, and then another ¼ cup dressing and toss. Serve the remaining ½ cup of dressing on the side.
- Sprinkle sesame seeds and fresh cracked pepper.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Dress just before serving for the freshest texture.
- Let refrigerated dressing come to room temperature before shaking if the olive oil solidifies.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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