Veggie Ribbon Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 1 large carrot
• 1 large yellow squash
• 1 large zucchini
• 8 thick asparagus, very thinly sliced on a long bias
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon thinly sliced fresh chives