Menu
Creamy Orange Salad Creamy Orange Salad
Orange Lettuce Salad Orange Lettuce Salad
Romaine & Orange Salad with Lime Dressing Romaine & Orange Salad with Lime Dressing
Orange Vinaigrette Spinach Salad Orange Vinaigrette Spinach Salad
Onion Orange Salad Onion Orange Salad
Broccoli Orange Salad Broccoli Orange Salad
Orange and Olives Salad Orange and Olives Salad
Orange Cream Fruit Salad Orange Cream Fruit Salad
Salad with Vinaigrette Salad with Vinaigrette
Frosted Orange Salad Frosted Orange Salad
Orange Gelatin Salad Orange Gelatin Salad
Citrus Fruit Salad Dressing Citrus Fruit Salad Dressing
Orange Avocado Salad Orange Avocado Salad
Orange and Red Onion Salad Orange and Red Onion Salad
Mandarin Orange & Romaine Salad Mandarin Orange & Romaine Salad
Sicilian Orange Salad Sicilian Orange Salad
Avocado Fruit Salad with Tangerine Vinaigrette Avocado Fruit Salad with Tangerine Vinaigrette
Blood Orange Avocado Salad Blood Orange Avocado Salad
Orange Buttermilk Salad Orange Buttermilk Salad
Citrus Fruit Salad Citrus Fruit Salad

Ribbon Salad with Orange Vinaigrette

5 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Mar. 18, 2023
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
Ribbon Salad with Orange Vinaigrette
Ribbon Salad with Orange Vinaigrette Recipe photo by Taste of Home
Next Recipe

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

  1. Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.
  2. Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest 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 zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition 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.