Veggie Ribbon Salad Recipes

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VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING



Veggie Ribbon Salad with Any Nut Pesto Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons chopped or sliced almonds, hazelnuts, brazil nuts (or any other nut)
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1 clove garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large carrot
1 large yellow squash
1 large zucchini
1 tablespoon lemon juice
1/4 cup grated Parmesan

Steps:

  • Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
  • Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
  • Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).

RIBBON VEGETABLE SALAD



Ribbon Vegetable Salad image

Categories     Salad     Vegetable     Side     No-Cook     Quick & Easy     Low Cal     Vinegar     Celery     Cucumber     Carrot     Summer     Healthy     Sesame     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Steps:

  • Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY



Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

  • Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  • Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  • Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  • Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  • Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

VEGETABLE RIBBONS



Vegetable Ribbons image

Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! -Patty Singstock, Racine, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided

Steps:

  • Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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