Rainbow Ribbon Salad | Low Carb | Keto
Updated: May 7, 2018
This Rainbow Ribbon Salad is fantastic, fun and festive for any holidays! Made with thin ribbons of root vegetables, squash, feta cheese and walnuts dressed with a lemon Vinaigrette. It really is simple to make, and it's delicious!
Rainbow Ribbon Salad
1 zucchini, ends cut off
1 yellow squash, ends cut off
3 to 4 fresh beets, peeled and ends cut off
2 large carrots, peeled and ends cut off
2 oz feta cheese
1/4 to 1/3 cup chopped walnuts
Place strips of vegetables on medium size serving dish. Drizzle dressing (recipes follow) over the vegetables. Garnish with the feta cheese and walnuts. Serve.
Lemon Balsamic Vinaigrette:
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons balsamic vinegar (orange balsamic is also good here)
1 teaspoon sugar (or sugar free sweetener)
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
1/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
In a small bowl, whisk together the lemon zest, lemon juice, sugar/sugar-free sweetener, mustard, and fine sea salt, whisking until the sugar/sweetener and salt are dissolved. Add the olive oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.