Ribbon Salad with Orange Vinaigrette
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Ribbon Salad with Orange Vinaigrette
Category
Salads
Prep Time
30 minutes

Ingredients
Ingredients
- 1 medium zucchini
- 1 medium carrot
- 2 medium oranges
- 3 cups fresh baby spinach
- 4 green onions, finely chopped
- 1/2 cup almonds
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup golden raisins, optional
Orange Vinaigrette
- 1/4 cup Fustini's Blood Orange olive oil
- 1-2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon finely chopped green onion
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper to taste
Directions
- Using a vegetable peeler, shave zucchini, 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 the orange to measure 1/2 cup. Reserve zest and juice for the vinaigrette. Cut a thin slice from the top and bottom of the remaining oranges, stand the oranges upright on a cutting board. With a knife, cut off the peel and outer membrane from the orange. Cut along the membrane of each segment to remove the fruit.
- In a large bowl, combine spinach, orange sections, green onions, almonds, 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 the salad, toss to coat. Serve with remaining vinaigrette.
Recipe Note
Bright and fresh salad for summer. Adapted from tasteofhome.com