Description
A vibrant and refreshing ribbon salad featuring thinly sliced zucchini, cucumber, and carrots tossed with fresh spinach, orange segments, and walnuts in a zesty orange vinaigrette. This easy-to-prepare salad is perfect for a light lunch or a colorful side dish.
Ingredients
Scale
- 1 medium Zucchini
- 1 medium Cucumber
- 1 medium Carrot
- 3 medium Oranges
- 3 cups Fresh Baby Spinach
- 4 Green Onions
- 1/2 cup Chopped Walnuts
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Golden Raisins (optional)
- 1/4 cup Olive Oil
- 4 tsp White Wine Vinegar
- 1 tbsp Fine Green Onion
- 1 tbsp Honey
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Using a vegetable peeler, shave the zucchini, cucumber, and carrot into thin, delicate ribbons.
- Grate 2 tablespoons of orange zest into a bowl and juice one orange to measure 1/2 cup of fresh juice.
- Carefully segment the two remaining oranges by removing the peel and membranes.
- In a large mixing bowl, toss together the baby spinach, orange segments, sliced green onions, walnuts, salt, pepper, and the optional golden raisins.
- Gently fold the vegetable ribbons into the salad mixture.
- In a separate bowl, whisk together the olive oil, white wine vinegar, chopped green onion, honey, and the reserved orange zest and juice.
- Drizzle half of the vinaigrette over the salad mixture, tossing gently to coat.
- Serve the remaining vinaigrette on the side.
Notes
- For the best flavor, serve immediately after dressing.
- Chill before serving on warm days for extra refreshment.
- Substitute walnuts with sunflower or pumpkin seeds for a nut-free option.
- Replace honey with maple syrup for a vegan twist.
- Add arugula instead of spinach for a peppery kick.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg