Ribbon Salad with Orange Vinaigrette – Fustini's Oils & Vinegars
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Cooking tools:
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 medium zucchini
- 1 medium carrot
- 2 medium oranges
- 3 cups fresh baby spinach
- 4 green onions, finely chopped
- 1/2 cup almonds
- Kosher salt
- freshly ground black pepper
- 1/2 cup golden raisins, optional
- 1/4 cup Fustini's Blood Orange olive oil
- 1-2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon finely chopped green onion
- 2 teaspoons honey
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