Stacked Summer Vegetable Salad - Recipe.com

By Tstone76

Fresh, seasonal vegetables shine in this simple no-cook salad featuring zucchini, carrots, and red onion.

Ingredients

• 3 medium yellow or green zucchini see savings
• Kosher salt see savings
• 4 medium carrots see savings
• 1/2 small red onion see savings
• 1 - 2 cups torn leaf lettuce see savings
• 3 tablespoons lemon juice see savings
• 1/4 cup olive oil or canola oil see savings
• 2 tablespoons snipped fresh dill see savings
• Freshly ground black pepper (optional) see savings

Preparation

Step 1

1. With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion. 2. Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refridgerate 1 hour or up to 12 hours before serving. 3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.