Vegetable Ribbon Salad | Blue Flame Kitchen

Ingredients

• 1/4 cup canola oil
• 2 tbsp white wine vinegar
• 4 tsp chopped fresh dill
• 2 tsp fresh lemon juice
• 1/4 tsp granulated sugar
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 2 medium zucchini, trimmed and cut in half crosswise
• 1 large carrot, trimmed and cut in half crosswise
• 1/2 English cucumber, trimmed and seeded