MNN - Mother Nature Network

Carrots and zucchini are gently made into thin ribbons with a vegetable peeler and tossed with a simple dressing of tart but sweet balsamic vinegar, fruity olive oil and fresh basil. It makes a refreshing, simple salad to make on a busy night.

 

I turn in my manuscript for my new cookbook today. This last week has been a fun time of seeing extended family, staying up late, and eating too many sweets. It will surprise no one to find out that I caught a cold after a week of this (and being exposed to several people who already had it).

 

Not feeling well, and having several things piled up to do on my proverbial plate, I wanted to make a quick dinner last night. We had been at the beach and around town eating at local restaurants with the family for too many days in a row, and I felt very much like I needed nourishing, simple food again. Within a half hour, I had rice, meat, and two simple salads on the table, this one included. I felt a little better already. I lit some candles on the table, and my husband surprised me with a bottle of Rosé wine. It turned out to be a nice dinner after all.

 

I love simple, nourishing food!

 

Ribbon Carrot and Zucchini Salad with Basil 

1 large/2 medium servings

I can easily see several variations to this theme. Why not add some super thinly sliced sweet or red onions? Or, for more color variations, why not add some yellow summer squash?

 

Ingredients:

 

Instructions:

1. Peel carrots and wash along with the zucchini. Place one carrot or zucchini on a cutting board and using a vegetable peeler, peel a ribbon from top to bottom of vegetable. Continue to peel until you reach the middle of the vegetable and then turn over and repeat on the other side. You will be left with a thin piece of vegetable and a pile of vegetable ribbons. Repeat with the rest of the vegetables.

 

2. Toss vegetable ribbons gently with the vinegar, oil, garlic and basil and salt and pepper to taste. Serve.