Ingredients
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2 carrots, peeled and trimmed
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1 cucumber, trimmed
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1 yellow zucchini, trimmed
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1/2 cup (120 milliliters) cherry tomatoes, halved
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1/2 cup (120 milliliters) Kalamata olives
Dressing:
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1/3 cup (80 milliliters) olive oil
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2 tablespoons (30 milliliters) red wine vinegar
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2 garlic cloves, minced
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2 tablespoons (30 milliliters) lemon juice
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1 tablespoon (15 milliliters) Dijon mustard
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2 teaspoons (10 milliliters) dried oregano
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1 teaspoon (5 milliliters) onion powder
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1/2 teaspoon (2.5 milliliters) salt
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1/2 teaspoon (2.5 milliliters) pepper
Directions
- Slice carrots, cucumber and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl. Add tomatoes and olives.
- To make the dressing, add olive oil, red wine vinegar, garlic, lemon juice, Dijon, oregano, onion powder, salt and pepper to a glass jar. Put the lid on and shake well.
- Pour the dressing over the veggies and toss to coat.
