Vegetable Ribbon Salad with Feta - Cub groceries, pharmacies and liquor stores make shopping your way easy - in-store or online with pickup and delivery

Vegetable Ribbon Salad with Feta

Recipe - Stillwater

Vegetable Ribbon Salad with Feta

Prep Time40 Minutes

Ingredients

1 1/2 cups fresh mint leaves

1 cup fresh basil leaves

1/3 cup plain Greek yogurt

1 medium jalapeno pepper, seeded and sliced

Juice of 1 medium lemon

2 tablespoons olive oil

2 tablespoons honey

Salt to taste

4 medium carrots

2 medium yellow summer squash

2 medium zucchini

1 medium English cucumber

Juice of 1 medium lemon

2 tablespoons olive oil

Salt to taste

Pepper to taste

1 1/2 cups Athenos Feta crumbles (9 ounces)

Fresh mint leaves

Directions

Herbed Yogurt Dressing:

Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey into a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.

Salad:

Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl.
Drizzle over vegetables; toss to coat. Season with salt and pepper to taste. Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.

40 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

1 1/2 cups fresh mint leaves

Fresh Mint Bunch, 1 Each

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$3.49

1 cup fresh basil leaves

1/3 cup plain Greek yogurt

Essential Everyday Yogurt, Greek, Nonfat, Plain, 32 Ounce

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$4.59$0.14/oz

1 medium jalapeno pepper, seeded and sliced

Fresh Jalapeno Peppers, 0.1 Pound

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$0.25 avg/ea was $0.30 avg/ea$2.49/lb

Juice of 1 medium lemon

Produce Lemon, 1 Each

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$0.99

2 tablespoons olive oil

Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce

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$8.99$0.53/fl oz

2 tablespoons honey

Essential Everyday Honey, 24 Ounce

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$8.19$0.34/oz

Salt to taste

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

4 medium carrots

Produce Whole Cello Carrots, 2 Pound

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$2.99$1.50/lb

2 medium yellow summer squash

Produce Yellow Zucchini Squash, 0.4 Pound

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$0.72 avg/ea was $1.40 avg/ea$1.79/lb

2 medium zucchini

Produce Zucchini Squash, 0.4 Pound

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$0.72 avg/ea was $1.40 avg/ea$1.79/lb

1 medium English cucumber

Produce English Cucumber, 1 Each

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$1.50 was $2.49

Juice of 1 medium lemon

Produce Lemon, 1 Each

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$0.99

2 tablespoons olive oil

Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce

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$8.99$0.53/fl oz

Salt to taste

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

Pepper to taste

Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce

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$1.99$1.33/oz

1 1/2 cups Athenos Feta crumbles (9 ounces)

Athenos Traditional Crumbled Feta Cheese, 4 Ounce

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$3.99$1.00/oz

Fresh mint leaves

Fresh Mint Bunch, 1 Each

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$3.49

Directions

Herbed Yogurt Dressing:

Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey into a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.

Salad:

Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl.
Drizzle over vegetables; toss to coat. Season with salt and pepper to taste. Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.