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
grape tomatoes (kalamata olives)
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.
Divide vegetable ribbons among 4 salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese and optional vegetables, if desired.
**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.