Greek Ribbon Salad
Ingredients:
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
Dressing
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
Directions:
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.
Get more recipes from Spencer's BIG 30 and find out when to watch here.
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
Dressing
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
Directions:
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.
Get more recipes from Spencer's BIG 30 and find out when to watch here.