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Ribbon Salad with Orange Vinaigrette

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 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.
  • 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.

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