RECIPES

Vegetable Ribbon Salad with Feta

Active Time

45 Minutes

Servings

Ingredients

Herbed Yogurt Dressing:

1 1/2 cups fresh mint leaves
1 cup fresh basil leaves
1/3 cup plain Greek yogurt
1 medium jalapeno pepper, seeded and sliced
Juice of 1 medium lemon
2 tablespoons olive oil
2 tablespoons honey
Salt to taste

Salad:

4 medium carrots
2 medium yellow summer squash
2 medium zucchini
1 medium English cucumber
Juice of 1 medium lemon
2 tablespoons olive oil
Salt and coarsely ground pepper to taste
1 1/2 cups crumbled Nasonville Dairy or Café Olympia™ Traditional Feta cheese (9 ounces)
Fresh mint leaves

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.

Instructions

Herbed Yogurt Dressing:

Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey into a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.

Salad:

Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl. Drizzle over vegetables; toss to coat. Season with salt and pepper to taste.
Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Nasonville Dairy has been making feta cheese for over 30 years. Crafted by certified Master Cheesemakers, this award-winning feta brightens dishes with a sprinkle of tart, salty and fresh flavors.

Vegetable Ribbon Salad with Feta

Ingredients

Herbed Yogurt Dressing:

Salad:

Cheese

Instructions

Herbed Yogurt Dressing:

Salad:

Recipe Tip

Cheesemonger Tip

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