Greek-style Ribbon Salad

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:

1. Slice carrots, cucumber, and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl.
2. Add tomatoes and olives.
3. 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.
4. Pour the dressing over the veggies and toss to coat.