Veggie Ribbon Salad

• 2 large zucchini squash
• 2 large yellow squash
• 2 large carrots
• 1 pint / .5 liter cherry tomatoes, halved
• 1 large red bell pepper
• 1/2 medium red onion, sliced thin
• 1 cup / .25 liter frozen corn kernels, thawed
• 3 cups / .75 liter mixed salad greens
• 1 cup / .25 liter feta cheese, crumbled

Dressing Ingredients:

• 5 tablespoons / 75 ml extra virgin olive oil
• 5 tablespoons / 75 ml fresh lemon juice
• 1 tablespoon / 15 ml Tajín Clásico (or Tajín Clásico Low Sodium)
• 2 cloves garlic, minced or pressed

• Cut ends off zucchini and yellow squash then cut into thin ribbons by pulling a vegetable peeler along each one lengthwise.
• Peel and trim carrot ends then cut into thin ribbons by pulling a vegetable peeler along them lengthwise.
• Seed the red bell pepper and cut it into long, thin strips.
• Combine all ingredients except feta cheese and mixed greens.

Dressing Preparation

• Whisk together all ingredients.
• Taste. Add more Tajín if desired.

To Serve

Nutrition Analysis Per Serving:

• 379 Calories
• 26g Fat (59.1% calories from fat)
• 11g Protein
• 30g Carbohydrate
• 7g Dietary Fiber
• 33mg Cholesterol
• 1140mg Sodium