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Greek Ribbon Salad


2 carrots, peeled and trimmed
1 cucumber, trimmed
1 yellow zucchini, trimmed
½ cup (120 ml) cherry tomatoes, halved
½ cup (120 ml) Kalamata olives

1/3 cup (80 ml) olive oil
2 tablespoons (30 ml) red wine vinegar
2 garlic cloves, minced
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) Dijon mustard
2 teaspoons (10 ml) dried oregano
1 teaspoon (5 ml) onion powder
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) pepper

Slice carrots, cucumber, and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl.Add tomatoes and olives.
To make the dressing, add olive oil, red wine vinegar, garlic, lemon juice, Dijon, oregano, onion powder, salt, and pepper to a glass jar. Put the lid on and shake well.
Pour the dressing over the veggies and toss to coat.

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