Ingredients:
- 2 carrots, peeled and trimmed
- 1 cucumber, trimmed
- 1 yellow zucchini, trimmed
- ½ cup (120 ml) cherry tomatoes, halved
- ½ cup (120 ml) Kalamata olives
Dressing
- 1/3 cup (80 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 garlic cloves, minced
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- 2 teaspoons (10 ml) dried oregano
- 1 teaspoon (5 ml) onion powder
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
Method:
- Slice carrots, cucumber, and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl.
- Add tomatoes and olives.
- To make the dressing, add olive oil, red wine vinegar, garlic, lemon juice, Dijon, oregano, onion powder, salt, and pepper to a glass jar. Put the lid on and shake well.
- Pour the dressing over the veggies and toss to coat.