Ribbon Salad with Roasted Garlic Basil Vinaigrette

Ribbon Salad with Roasted Garlic Basil Vinaigrette

Ribbon Salad with Roasted Garlic Basil Vinaigrette

Salad:

1 very large yellow squash

2 roma tomatoes (or cherry tomatoes)

2 large zucchinis

2 Persian cucumbers

1 medium Mexican gray squash

1/8 - 1/4 cup basil leaves sliced or cut with scissors

Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

1/8 cup roasted garlic

1-2 t chopped garlic

1/4 cup purple basil

sea salt and pepper to taste

For salad: With vegetable peeler, peel ribbons off of all the vegetables. On the squash and cucumbers when you get to the seeds stop and turn about a quarter turn and repeat. For the tomatoes, do this to the outermost layer and then remove seeds and julienne the rest of the tomato.

Dressing:

Blend all ingredients together in blender. Season with salt and pepper to taste.

Pour over salad and toss. Place in fridge for 3-6 hours to meld flavors. I had this with my "smoked" tilapia and it was surprisingly great! I loved it actually! Don't you just love it when something turns out even better than you planned?

I chopped up the remainders of the squash and roasted them with some chopped onion and jalapeno. I think I'm going to puree it and have as soup or a "sauce/ragout" of sorts. Hmmm...still deciding.