Best 3 Veggie Ribbon Salad With Any Nut Pesto Dressing Recipes

Indulge in a symphony of flavors and textures with our delightful veggie ribbon salad adorned with a vibrant and nutty pesto dressing. This refreshing and colorful salad features an array of crisp and crunchy vegetables, each contributing its unique character to the dish. From the sweetness of carrots and bell peppers to the earthy notes of zucchini and broccoli stems, every bite is a celebration of nature's bounty. Paired with our versatile any-nut pesto dressing, a symphony of aromatic herbs, nutty richness, and a hint of tanginess, this salad transforms into a culinary masterpiece. Discover endless possibilities by customizing the dressing with your favorite nuts, from classic basil pine nut pesto to an adventurous pistachio arugula blend or a creamy almond cilantro combination. With its vibrant colors, delightful textures, and customizable dressing, this veggie ribbon salad is not just a meal, but an experience for the senses.

Here are our top 3 tried and tested recipes!

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY

Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

GREEN SALAD WITH FRENCH DRESSING

Green Salad with French Dressing image

Provided by Trisha Yearwood

Categories appetizer

Time 3h20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 cups torn romaine lettuce
4 medium tomatoes, chopped
1 small green bell pepper, finely chopped
1/2 medium sweet onion, such as Vidalia, finely chopped
1/2 cup apple cider vinegar
1 cup sugar
1 tablespoon yellow mustard
1 tablespoon grated onion
1 tablespoon paprika
1 teaspoon salt
1 cup vegetable oil

Steps:

For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
When ready to serve, pour some of the dressing over the salad and toss.

VEGGIE RIBBON SALAD

Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Tips for Making the Veggie Ribbon Salad with Any Nut Pesto Dressing:

Choose fresh, crisp vegetables. This will ensure that your salad is flavorful and crunchy.
Use a variety of vegetables. This will add color, texture, and flavor to your salad.
Cut the vegetables into thin ribbons. This will help them absorb the dressing and make them easier to eat.
Make the pesto dressing ahead of time. This will allow the flavors to meld and develop.
Use a high-quality olive oil in the dressing. This will give the dressing a rich, flavorful taste.
Toss the salad just before serving. This will prevent the vegetables from getting soggy.

Conclusion:

This veggie ribbon salad with any nut pesto dressing is a delicious, healthy, and easy-to-make recipe. It's perfect for a light lunch or dinner, and it's also a great way to get your daily dose of fruits and vegetables. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and refreshing meal, give this veggie ribbon salad a try. You won't be disappointed!