VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
RIBBONED ZUCCHINI SALAD
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).
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
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.
RIBBONED COURGETTE SALAD
This salad takes just 10 minutes to create and is full of chickpeas, courgette, sweetcorn and feta. It's substantial enough to enjoy on its own, or serve it as a summery side
Provided by Nadine Brown
Categories Dinner, Lunch
Time 10m
Yield Serves 2-4
Number Of Ingredients 10
Steps:
- Put most of the parsley, the lemon zest and juice, olive oil and honey in a bowl and whisk together along with some seasoning to taste.
- Using a vegetable peeler, peel the courgettes into ribbons, discarding the seedy centre. Tip into a large bowl with the chickpeas and sweetcorn. Pour over the dressing, toss together and leave to marinate for 5 mins. Crumble in the feta and give it a final light toss. Season with a grinding of black pepper.
- Divide the salad between four plates. Scatter over the remaining parsley and sprinkle over along with the mixed seeds and spring onions.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
RIBBONED ZUCCHINI SALAD
Make and share this Ribboned Zucchini Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 90.6, Fat 6, SaturatedFat 0.8, Cholesterol 1.1, Sodium 551.5, Carbohydrate 8.6, Fiber 3.2, Sugar 3.3, Protein 2.9
COURGETTE, FETA & MINT SALAD
Four ingredients and ten minutes is all you need to make this stunningly simple Med-style green salad
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 4
Steps:
- Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.9 milligram of sodium
SUMMER COURGETTE RIBBON SALAD
Thin strips of courgette and baby kale are the base for this light lunch or dinner, finished with creamy goat's cheese and crunchy croutons
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
- Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
- Meanwhile, wash and dry the kale and add to the courgettes with the goat's cheese, mint and raisins. Toss everything together.
- Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
- Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.
Nutrition Facts : Calories 555 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
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COURGETTE RIBBON SALAD RECIPE | BBC GOOD FOOD
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Cuisine BritishTotal Time 20 minsCategory Side DishCalories 72 per serving
- In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
- Put your courgette through your spiralizer on its large noodle attachment and tip the ribbons into the bowl with the dressing. Toss everything together and serve immediately.
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5/5 (4)Total Time 10 minsCategory Side DishCalories 357 per serving
- To make the dressing, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt, and pepper, for about 20 seconds, until emulsified.
- Arrange the dressed zucchini ribbons in a serving bowl or low dish, and sprinkle on the walnuts, cheese, and basil.
- Serve promptly and enjoy, as the zucchini ribbons will start to weep if left for more than 10-15 minutes.
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- Put the pine nuts into a small frying pan over a low-medium heat to toast them until they're golden-brown - keep stirring and watching them, as they brown very quickly.
- Put a courgette flat on a board, then run a Y-shaped, profile vegetable peeler along the length of the courgette to create a ribbon.
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- Cut the stalks from the ends of the courgettes. Using a vegetable peeler, cut thin slices along the length of each courgette to make courgette 'ribbons' and place in a mixing bowl.
- Add the tomatoes, feta, parsley, lemon juice, a few sprays of light olive oil spray and season with salt and pepper.
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