Name: Ribbon Salad with Orange Vinaigrette
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ribbon Salad with Orange Vinaigrette

1. 1 medium zucchini -

2. 1 medium cucumber -

3. 1 medium carrot -

4. 3 medium oranges -

5. 3 cups fresh baby spinach -

6. 4 green onions, finely chopped -

7. 1/2 cup chopped walnuts -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1/2 cup golden raisins, optional -

11. VINAIGRETTE: -

12. 1/4 cup olive oil -

13. 4 teaspoons white wine vinegar -

14. 1 tablespoon finely chopped green onion -

15. 2 teaspoons honey -

16. 1/4 teaspoon salt -

17. 1/4 teaspoon pepper -

How to cook deliciously - Ribbon Salad with Orange Vinaigrette

1. Stage

Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.

2. Stage

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.

3. Stage

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.