Vegetable Ribbon Salad with Citrus Vinaigrette. V. GF.
Summer has made an impromptu appearance this week with our 90+ degree temperatures. Hotter temps drive me to eating lighter foods. I’ve created many salads like this but it worth an update and share with you all here.
Parties, picnics, brunches and gatherings are all starting and my menu planning is in full swing. This salad is so beautiful. Local farmer’s markets are brimming with rainbow carrots, beets, zucchinis…. pretty much any color veggie that you can slice on a mandoline or with a hand peeler will work in this recipe. It can be prepped a few hours ahead of time and serves up beautifully without concerns of spoiling with the hotter temperatures.
I love pairing up salads like this with some rice or quinoa for a nice dinner idea as well. Leftovers also make a tasty lunch the next day. Hope you’re having a lovely day enjoying the sunshine and warmth. Remember to hydrate!
2 zucchini, washed and ends trimmed
1 yellow zucchini, washed and ends trimmed
3 large carrots, (I had rainbow carrots on hand that I used), peeled and ends trimmed
8 asparagus spears, washed & tough ends trimmed and then the sliced on the diagonal
3 spring onions, washed, ends trimmed and then diced on the diagonal
Set your mandoline, if using, on the thinnest setting. Using the hand guide, start slicing your veggies and add them to a large bowl. Proceed with each new vegetable. Hand slice your asparagus and spring onions. Add to a large bowl.
Ingredients for the vinaigrette:
3 tablespoons of citrus juice (I used lemon but oranges work well)
2 tablespoons of fresh lime juice
1 tablespoon of Dijon mustard (I prefer Maille)
2.5 teaspoons of olive oil
1 teaspoon of red wine vinegar or champagne vinegar
1/4 teaspoon of salt
Freshly cracked pepper
Into a container that has a secure lid, add all of your ingredients. Place the lid on tight and shake vigorously until the vinaigrette is blended. Toss your veggies prior to serving. Enjoy!
First, I wanted to share a review on a product I was sent to test out. UGO Bars reached out to me and sent me a case of their various vegan bars to try. We’ve been testing out all the flavors and I’m really impressed with the basic ingredients, no preservatives or aka CRAP that you find in grocery store bars.
I’m most impressed that these bars are made daily, by hand, to provide a uniqueness you won’t find anywhere else in this snack market. Made in small batches. Each UGo bar has a 3-month shelf life to ensure premium quality and maximum nutrition benefits. Grocery stores have become saturated by bars that last a year, and sit in a warehouse for months before even hitting store shelves. Bars fresh to order, and have creatively innovated a way to keep up with demand without using machines. I highly recommend them and you can visit their website by clicking here for more information. I’m all about sharing great products with a solid nutrition to fuel your life.
This week so far has looked like this…
Sunday: REST day (post sweet 16 party/sleepover)
Monday: 6.5 outdoor miles
Tuesday: 6.25 outdoor miles (volunteering at our polling place at 7 so I needed to workout early)
Wednesday: 55 mins weightlifting/50 mins climbing on the treadmill
Thursday: 6 miles/8:59 pace which was surprising with this unbearable heat plus 4 mile walk with my friend.
Friday’s plan is to hit up the gym to weight lift.
That’s a wrap!
— Knead to Cook