Zucchini Ribbon Salad With Pesto Vinaigrette Recipes

ZUCCHINI RIBBON SALAD

Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

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

Ingredients

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

ZUCCHINI RIBBON SALAD

Zucchini Ribbon Salad image

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Provided by Inspired Taste

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium zucchini, rinsed
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh dill weed
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons crumbled feta cheese

Steps:

Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Nutrition Facts : ServingSize 1 Serving

RIBBON SALAD WITH ORANGE VINAIGRETTE

Ribbon Salad with Orange Vinaigrette image

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 medium zucchini
1 medium cucumber
1 medium carrot
3 medium oranges
3 cups fresh baby spinach
4 green onions, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup golden raisins, optional
VINAIGRETTE:
1/4 cup olive oil
4 teaspoons white wine vinegar
1 tablespoon finely chopped green onion
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

RIBBONED ZUCCHINI SALAD

Ribboned Zucchini Salad image

Categories Salad No-Cook Low Carb Low Fat Quick & Easy Mint Basil Zucchini Summer Healthy Parsley Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 pounds small zucchini, trimmed
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon black pepper
3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
1/2 cup loosely packed fresh basil leaves, torn into small pieces
12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
Special equipment: a Japanese Benriner* or other adjustable-blade slicer

Steps:

Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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