Best Bites: Vegetable Ribbon Salad

Whip up a Tasty and Healthy Vegetable Ribbon Salad

Welcome in the fall season with colorful ribbons of orange, green, yellow and red! Abundant zucchini, squash and carrots can be woven together with fettuccine pasta for a tasty supper that your family will enjoy, from preparation to the last bite.

Hand each of your preteen kids their own vegetable peeler and give them a few tips to hone their ribbon-making skills! They'll keep busy and feel useful cutting vegetables while you cook up the pasta. A healthy supper will be ready in minutes.

PHOTO CREDIT: Donna Erickson

VEGETABLE RIBBON SALAD

Serves 4-6

• 8 ounces fettuccine pasta, cooked, drained and rinsed in cool water

• 1-2 small-size green zucchini

• 1 yellow squash

• 2 medium-size carrots

• 1 scallion

• 1/2 fresh red pepper (optional)

• 1/2 cup of your favorite vinaigrette-style salad dressing, or traditional vinaigrette (see recipe below)

• 1/2 cup freshly grated Parmesan cheese

• Chopped parsley or basil

Trim off the ends of the zucchini, squash and carrots. Use a vegetable peeler to cut the vegetables lengthwise into long, thin, ribbonlike strips. When you reach the inner seeds of the zucchini and squash, stop and continue slicing the other side. Discard the centers.

Place all the vegetable ribbons into a large bowl. Trim off the green ends of the scallion. Tear them into thin, long strips with your fingers. Add to the vegetables.

Add pasta and toss lightly with your favorite vinaigrette dressing, or prepare the basic recipe below. Cut thin slices of the red pepper and arrange on top, if you wish. Top with grated Parmesan and parsley or basil. Serve with French bread.

Extra Tip: If your kids love apples, add one to the salad for sweetness. Peel, core and cut an apple into 4 slices. Peel strips from each slice and add to the vegetable ribbons.

BASIC VINAIGRETTE

Makes 1 cup

• 1/2 teaspoon salt

• 1 teaspoon Dijon mustard

• 1/4 cup white wine or sherry vinegar

• 3/4 cup extra-virgin olive oil

In a small bowl, let one child whisk the salt, mustard and vinegar together. While whisking, another child may slowly add the oil in a stream, until the mixture is well-combined. Store covered at room temperature for a week or in the refrigerator for a month.

Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at DonnaErickson.com.

(c) 2026 Donna Erickson
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