Vegetable Ribbon Salad with Feta
Recipe - Stillwater Wine & Spirits
Vegetable Ribbon Salad with Feta
Prep Time40 Minutes
00Ingredients
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
0
Servings
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Makes 0 servings
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.