|Shaved Carrot Zucchini Salad|
Efficiency came into play in this recipe, when I read the instructions that ordered me to use a vegetable peeler to get a pile of carrot and zucchini ribbons. Ain’t nobody got time for that! Instead, I pulled the food processor from the cabinet and used one of the blades to shred thin discs of the two vegetables. It might not be as pretty as a ribbon salad would’ve been, but it was a heck of a lot faster, making me a heck of a lot happier!
Despite how you choose to prepare and eat this salad, I think you’ll be pleased with the outcome. It’s an atypical side dish, a nice change of pace from a green salad or grilled vegetables or kale chips, our standbys. It can be made ahead of time and keeps well in the fridge. Best of all, it’s quick and easy!
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Four Years Ago: Southwestern Chicken Salad and Whole Chicken on the Grill