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Ribbon Salad



This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked.

Ribbons are made by using a vegetable peeler length wise on the vegetable.

Put these prepared into a large bowl:
2 zucchini, ribbons
1 carrot, ribbons
1/2 - 1 cup cherry tomatoes
1 avocado, small cubed
1/4-1/2 c corn kernels, frozen-thawed
1/2 cucumber, ribbons
1/2 c golden raisins
1/4 c pine nuts
1/4-1/2 c chèvre cheese, crumbled

Mix dressing thoroughly and drizzle over salad:
1/4 c olive oil
3 t lemon juice
1-2 t minced garlic
1/4 c fresh basil, chopped fine
2 t honey
salt & pepper

Refrigerate or let sit for about 30 minutes to let the vegetables absorb the dressing.

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