Vegetable Ribbon Salad

Vegetable Ribbon Salad

Vegetable Ribbon Salad

Vegetable Ribbon Salad

Vegetable Ribbon Salad
Course Salad
Cuisine American
Keyword vegetable ribbon salad, Vegetable salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 276 kcal
Author Chef Rhadia

Ingredients

  • ½ cup thawed frozen peas
  • 1 ear of corn or ½ cup of thawed frozen corn
  • 1 large carrot sliced in ribbons
  • 1 large zucchini sliced in ribbons
  • 1 yellow squash sliced in ribbons
  • ½ small red onion thinly sliced
  • ½ cup grape tomatoes halved
  • 1 red pepper julienned
  • 2 bags of mixed organic greens
  • Goat cheese
  • Olive oil

Instructions

  1. If using fresh corn, bring a pot of water to a boil and add the fresh corn to the water and cook for 3 minutes. Drain water, and let corn cool. Once corn has cooled, take a knife and remove the kernels from the corn. If using frozen corn, add 1 tbsp. of olive oil and sauté over medium heat until corn is heated through. Set aside.
  2. Take a vegetable peeler and start at the top of the zucchini and lightly press the peeler into the flesh of the zucchini until you reach the base of the zucchini. You should have thin strips of zucchini. Rotate the zucchini to ensure even strips. Repeat the same process with the carrot, and yellow squash.
  3. Thinly slice the red onion.
  4. Cut the grape tomatoes in half.
  5. Cut the red pepper into thin strips.
  6. Add mixed greens to a platter of your choice and then add, the yellow squash, zucchini, carrots, red onion, corn, and peas. Garnish with crumbled goat cheese, and serve with dressing of your choice.
Nutrition Facts
Vegetable Ribbon Salad
Amount Per Serving (1 g)
Calories 276 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 141mg 6%
Potassium 2107mg 60%
Total Carbohydrates 58g 19%
Dietary Fiber 14g 56%
Sugars 27g
Protein 13g 26%
Vitamin A 442.7%
Vitamin C 305.7%
Calcium 11.2%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.


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