Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada Ingredients 1 medium zucchini 1 medium cucumber 1 medium carrot 3 medium oranges 3 cups fresh baby spinach 4 green onions, finely chopped 1/2 cup chopped walnuts 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup golden raisins, optional Vinaigrette 1/4 cup olive oil 4 teaspoons white wine vinegar 1 tablespoon finely chopped green onion 2 teaspoons honey 1/4 teaspoon salt 1/4 teaspoon pepper Directions 1. Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips. 2. Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.