This is the side salad I made with that wonderful salmon from yesterday's post. This, too, is quick and easy and oh-so-good with a vibrant presentation! I will say, for me it was better the second day. So make this ahead at least a couple of hours to let the flavors meld.
ZUCCHINI RIBBON SALAD (4 servings)
1/2 cup diced fresh tomatoes
1/2 cup matchstick carrots
1/3 cup sliced green onions
1/4 cup balsamic vinaigrette
1 Tbsp basil herb paste (I found this is my produce deparment {you can store it in the freezer and it will last just about forever}.....use could also use minced fresh basil to taste)
1/4 cup crumbled Gorgonzola cheese
2 medium zucchinis
Combine all ingredients except zucchini in a salad bowl.
Cut zucchini into 3- to 4-inch long sections. Cut thin, lengthwise strips of zucchini, using a vegetable peeler, into bowl (peel until reaching seeds; discard inner portion).
Toss to coat; chill until ready to serve.
Recipe Source: www.publix.com/aprons
No comments:
Post a Comment