recipe

A simple salad gets party-ready with fancy carrot ribbons and a shaken-up vinaigrette.

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 25 minutes
yield
  • Serves 2

Prepare Ingredients

3 cups
baby spinach
12
cherry tomatoes, cut in half
1
small carrot
1
small cucumber
3 tablespoons
extra-­virgin olive oil
1 tablespoon
red wine vinegar
½ teaspoon
Dijon mustard or mayonnaise
⅛ teaspoon
salt
Pinch
pepper

Gather Cooking Equipment

Medium bowl
Vegetable peeler
Cutting board
Chef’s knife
Small jar with lid
1-tablespoon measuring spoon
Tongs
1
 
3 cups
baby spinach
12
cherry tomatoes, cut in half

Place spinach and tomatoes in medium bowl.

 
2
 
1
small carrot

Peel carrot, then trim ends. Use vegetable peeler to slice carrot into ribbons. Transfer carrot ribbons to bowl with other vegetables.

Use vegetable peeler to peel off 3 ribbons from 1 side of carrot (peeling away from you). Turn carrot and peel off 3 more ribbons. Continue to turn and peel ribbons from remaining carrot.

 
3
 
1
small cucumber

Peel cucumber, then slice in half lengthwise. Cut each half into thin half circles. Transfer to bowl with other vegetables.

Peel cucumber, then slice in half lengthwise (the long way). Place pieces flat side down on cutting board, then cut each piece into thin half-­circle slices.

 
4
 
3 tablespoons
extra-­virgin olive oil
1 tablespoon
red wine vinegar
½ teaspoon
Dijon mustard or mayonnaise
⅛ teaspoon
salt
Pinch
pepper

In small jar, combine oil, vinegar, mustard, salt, and pepper. Cover jar tightly with lid and shake until mixture is well combined, about 30 seconds. Spoon 2 tablespoons dressing over salad. Use tongs to toss vegetables until well coated with dressing. Serve. (Leftover vinaigrette can be refrigerated for up to 3 days. Shake well before using.)