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
Using a vegetable peeler or mandoline slicer, shave the zucchini, squash, beets, and carrots into long thin strips ("ribbons").
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.