Vegetable Ribbon Salad

​1/4 cup (50 mL) canola oil
2 tbsp (25 mL) white wine vinegar
4 tsp (20 mL) chopped fresh dill
2 tsp (10 mL) fresh lemon juice
1/4 tsp (1 mL) granulated sugar
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) salt
2 medium zucchini, trimmed and cut in half crosswise
1 large carrot, trimmed and cut in half crosswise
1/2 English cucumber, trimmed and seeded

​1. To prepare dressing, whisk together oil, vinegar, dill, lemon juice, sugar, pepper and salt until blended; set aside.
2. Using a vegetable peeler and cutting lengthwise, cut long, thin, ribbon-like strips from zucchini, carrot and cucumber.  There should be about 4 cups (1 L) packed zucchini strips, 1 cup (250 mL) packed carrot strips and 1 cup (250 mL) packed cucumber strips.
3. Combine zucchini, carrot and cucumber in a bowl. 
4. Add dressing and toss to combine.  Serve immediately.  Serves 8.

Nutritional analysis per serving:
76 calories, 6.9 g fat, 0.8 g protein, 3.4 g carbohydrate, 0.9 g fibre, 48 mg sodium

Cook's Note: ATCO Blue Flame Kitchen used two 8 inch (20 cm) long zucchini in this recipe.
Last updated on July 13, 2018