Ribbon Carrots

Make carrot ribbons by simply use your vegetable peeler and run the peeler down the entire length of the carrot continuously. Pile atop your favorite greens salad as a garnish or make a carrot ribbon salad with a vinaigrette.

Combine carrot ribbons with thin slices of red or spring onion, basil chiffonade, snipped dill, zucchini ribbons, shaved parmesan ribbons, toasted pine nuts or almonds,

Toss with a simple vinaigrette of 1 T. olive oil & 1 tsp. white wine vinegar, lemon juice, or other acid.

If you wish, doll it up with a little minced garlic, and/or wee bit of balsamic, Dijon mustard,

honey; skip the garlic and add some shaved fennel.

Variation: Create more of a shaved salad with super thin sliced circles, (a mandolin is handy for this), of many colored vegetables –carrots, zucchini, radishes, beets, etc.

Recipe created or adapted by Liz Talley, Urban Graze

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