• Dish Type:

    Julienne Zucchini and Carrot with Cranberry Pear Vinaigrette

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    10 minutes

  • Serves:

    4

Ingredients

  • 3 large zucchinis cut into long strips
  • 2 large carrots cut into long strips Vinaigrette
  • 1/3 cup of Basil California Extra Virgin Olive Oil, divided
  • 1 cup of fresh basil finely chopped
  • 1 small clove of garlic
  • 2 Tbsp Cranberry Pear White Balsamic Vinegar
  • Salt and ground black pepper to taste

Instructions

  1. Shred the zucchini and carrots with a peeler.
  2. Heat the Basil California Extra Virgin Olive Oil in a frying skillet over medium heat.
  3. Sauté the zucchini and carrot for five minutes; drain and set aside.
  4. Mix the vinaigrette ingredients into a blender for one minute.
  5. Arrange zucchini and carrot strips onto a large servings plate.
  6. Drizzle with the vinaigrette and serve.
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