LIKE A SUNSHINE ON A RAINY DAY and RIBBON SALAD

I feel so good about myself! I just collected two more awards :D With all this bad weather and winter that seems to have no end this year, I welcome gestures of kindness form my foodie friends like I would welcome sunshine on a rainy day! My thanks go to Mina @Angellove's Cooking for giving me Sunshine Award and Angela @This is what I do.... for presenting me with Stylish Blogger Award. To see the awards, check out My Awards page. 

As for this salad. I saw it on Food Network Channel and it stayed on my mind, so I Googled the recipe, and made it my own with few simple alterations. This salad is colorful, fresh, and very tasty. My youngest had doubts about raw zucchini, but ended eating the biggest portion, and asking for more.

Ribbon Salad My Way

RIBBON SALAD (Adapted from Giada De Laurentiis)

(For printable recipe click here)

Ingredients:

1 zucchini

1 carrot

½ cup green peas, frozen

½ cup sweet corn, frozen

½ cup olive oil

2 tbsp lemon juice

½ tsp salt

¼ tsp black pepper

1 tsp hot sauce

Directions:

Using the vegetable peeler, shave the zucchini and carrots into thin long stripes.

Rinse frozen green peas and sweet corn under the hot tap water and set aside to drain. Put all the veggies into a salad bowl and toss to combine.

In a small bowl, combine together olive oil, lemon juice, salt, black pepper, and hot sauce. Drizzle over the veggies and carefully mix so that all the veggies are coated with the simple dressing. Cover the salad bowl with plastic wrap and put it into the fridge to marinate for at least ½ an hour.

Arrange onto the plate and serve!