Ribbon Salad with Orange Vinaigrette Recipe

Ribbon Salad with Orange Vinaigrette Recipe
Ribbon Salad with Orange Vinaigrette Recipe photo by Taste of Home
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Ribbon Salad with Orange Vinaigrette Recipe

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Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium zucchini
  • 1 medium cucumber
  • 1 medium carrot
  • 3 medium oranges
  • 3 cups fresh baby spinach
  • 4 green onions, finely chopped
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup golden raisins, optional
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 4 teaspoons white wine vinegar
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.
Finely grate enough peel from oranges to measure 2 tablespoons. Cut one orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve peel and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange peel and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette. Yield: 8 servings.
Originally published as Ribbon Salad with Orange Vinaigrette in Taste of Home November 2015, p75

Nutritional Facts

1-1/2 cups: 162 calories, 12g fat (1g saturated fat), 0 cholesterol, 240mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

  • 1 medium zucchini
  • 1 medium cucumber
  • 1 medium carrot
  • 3 medium oranges
  • 3 cups fresh baby spinach
  • 4 green onions, finely chopped
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup golden raisins, optional
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 4 teaspoons white wine vinegar
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.
  2. Finely grate enough peel from oranges to measure 2 tablespoons. Cut one orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve peel and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
  3. In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange peel and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette. Yield: 8 servings.
Originally published as Ribbon Salad with Orange Vinaigrette in Taste of Home November 2015, p75

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