vegetable ribbons

By abe ray

Ingredients
  • 1 zucchni

  • 1 carrot 1 tablespoon olive oil

Directions
  1. wash & peel carrot & zucchini

  2. using a vegetable peeler peel the carrot & zucchini down to the core & put the strips into a medium bow

  3. add olive oil & toss to coat

  4. serve in small bowls


Nutritional Facts

Servings
12
callories 14.8
callories from fat 10
total fat 1.1g
sat fat 0.1g
cholestral 0.0 mg
sodium 4.8 mg
total carbs 0.9 g
diatary fiber 0.3g
protein 0.2 g
sugars 0.6 g

salads vegetables salad

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