Best Shaved Summer Vegetable Salad Recipes

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SHAVED SUMMER VEGETABLE SALAD



Shaved Summer Vegetable Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
Kosher salt and freshly ground pepper

Steps:

  • Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
  • Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Nutrition Facts : Calories 120 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 392 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

SHAVED SUMMER VEGETABLE SALAD



Shaved Summer Vegetable Salad image

Number Of Ingredients 0

Steps:

  • Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the cherry tomatoes and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 183

SHAVED SUMMER VEGETABLE SALAD



Shaved Summer Vegetable Salad image

Get Shaved Summer Vegetable Salad Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 12

1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
Kosher salt and freshly ground pepper

Steps:

  • Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
  • Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
  • Photograph by Con Poulos

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