Vegetable ribbon salad with feta

Posted

Herbed yogurt dressing:
1 1/2 cups fresh mint leaves
1 cup fresh basil leaves
1/3 cup Greek yogurt
1 medium jalapeno pepper, seeded and sliced
Juice of 1 medium lemon
2 tablespoons olive oil
2 tablespoons honey
Salt to taste



Salad:
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 and coarsely ground pepper to taste
1 1/2 cups Nasonville Dairy or Café Olympia™ Traditional Feta Cheese Crumbles (9 ounces)
Fresh mint leaves

Prepare dressing: Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey in 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.

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.

Comments

No comments on this item Please log in to comment by clicking here