Greek-style ribbon salad

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 2 carrots, peeled and trimmed
  • 1 cucumber, trimmed
  • 1 yellow zucchini, trimmed
  • 1/2 cup (120 milliliters) cherry tomatoes, halved
  • 1/2 cup (120 milliliters) Kalamata olives

Dressing:

  • 1/3 cup (80 milliliters) olive oil
  • 2 tablespoons (30 milliliters) red wine vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons (30 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 2 teaspoons (10 milliliters) dried oregano
  • 1 teaspoon (5 milliliters) onion powder
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) pepper

Directions

  1. Slice carrots, cucumber and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl. Add tomatoes and olives.
  2. To make the dressing, add olive oil, red wine vinegar, garlic, lemon juice, Dijon, oregano, onion powder, salt and pepper to a glass jar. Put the lid on and shake well.
  3. Pour the dressing over the veggies and toss to coat.

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