Asparagus, Zucchini & Carrot Ribbon Salad

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


Depending on the size of your vegetables, you may need to adjust the quantity. For example, you may need 10 skinny asparagus versus 5 thick ones, etc.



  • 5 asparagus spears
  • 2 medium carrots
  • 2 medium zucchini
  • 2 tablespoons sliced red onion
  • ¼ cup balsamic vinaigrette
  • ¼ cup crumbled goat cheese

Optional vegetables:

  • grape tomatoes (kalamata olives)


  1. Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core.
  2. Divide vegetable ribbons among 4 salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese and optional vegetables, if desired.
  3. **Cook’s note: This recipe is shown and analyzed using T. Marzetti Simply Balsamic Vinaigrette. However, to cut sodium and sugar, you can easily make a fresh and flavorful vinaigrette by whisking together 3 Tbsp extra virgin olive oil, 2 Tbsp balsamic or red wine vinegar, 2 tsp Dijon mustard, and 1 tsp fresh lemon juice.