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Julienne Zucchini and Carrot with Cranberry Pear Vinaigrette

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

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