Ribbon Salad

Ribbon Salad


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This is a slightly different salad recipe. The ingredients are commonplace but its all in the slicing and the presentation!

C. Cross

Serves: 4 

  • 2 small zucchini
  • 1 yellow capsicum
  • 2 tomatoes
  • 1/2 red onion
  • 1 large carrot
  • 6 tablespoons extra virgin olive oil (using oil from sundried tomatoes is nice)
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste

Preparation:15min  ›  Ready in:15min 

  1. Peel carrots if needed, otherwise just scrub them. Using a vegetable peeler slice the carrot and zucchinis into thin lengthwise strips. Take the seeds out of capsicums and cut into thin slices. Slice onion in thin semicircles. Dice the tomato into small pieces. Combine the vegetables into a large bowl.
  2. To make dressing: Combine oil, vinegar salt and pepper in a jar or whisk in a small bowl.
  3. Toss dressing through salad and leave at room temperature for a couple of hours if possible before serving.

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