Yum
So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.
Everyone loves a good green salad right? We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit. Let's create an IRRESISTIBLY FRESH summer salad. When I think "fresh" I think of lots of raw in-season vegetables. But I want the presentation to be special, a little over the top, something that draws the eye. That's when I broke out the Spiralizer!
Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level. What's prettier than a bunch of curly fresh vegetables? So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette. I used this Spiralizer by Paderno which I just love. But don't fret if you don't have one. You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness). I think that by hand a mandolin might be best if you have one. Using the Spiralizer I chose the blade that give you medium curls or ribbons. The thickness and the texture is just perfect for fresh vegetables.
Now for the veggie choice. Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those. Once you cut your veggies into ribbons you can mix them with some packaged salad greens. I chose a French mix which had butter lettuce and radicchio mixed for body.
Once that is all done you only need a FABULOUS salad dressing. You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order. One that you can whip up quickly and just drizzle dollops over it. That dressing just happens to be Lemon Pesto Vinaigrette.
Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.
This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.
So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette. People will think you are Martha Stewart!
Enjoy!
Fresh Ribbon Salad with Lemon Pesto Vinaigrette
serves 4
Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)
Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper
Everyone loves a good green salad right? We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit. Let's create an IRRESISTIBLY FRESH summer salad. When I think "fresh" I think of lots of raw in-season vegetables. But I want the presentation to be special, a little over the top, something that draws the eye. That's when I broke out the Spiralizer!
Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level. What's prettier than a bunch of curly fresh vegetables? So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette. I used this Spiralizer by Paderno which I just love. But don't fret if you don't have one. You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness). I think that by hand a mandolin might be best if you have one. Using the Spiralizer I chose the blade that give you medium curls or ribbons. The thickness and the texture is just perfect for fresh vegetables.
Now for the veggie choice. Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those. Once you cut your veggies into ribbons you can mix them with some packaged salad greens. I chose a French mix which had butter lettuce and radicchio mixed for body.
Once that is all done you only need a FABULOUS salad dressing. You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order. One that you can whip up quickly and just drizzle dollops over it. That dressing just happens to be Lemon Pesto Vinaigrette.
Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.
This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.
So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette. People will think you are Martha Stewart!
Enjoy!
Fresh Ribbon Salad with Lemon Pesto Vinaigrette
serves 4
Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)
Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper
Using a Spiralizer, cut your vegetables into ribbons. Set aside. On a large bowl or platter place the packages salad green, then top with ribbon vegetables.
In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine. Drizzle over the salad. Serve.
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