# Required Ingredients:
→ Vegetables
01 - 2 medium carrots, peeled
02 - 1 medium cucumber, ends trimmed
03 - 1 medium zucchini, ends trimmed
04 - 1 small yellow squash, ends trimmed
05 - 1 cup baby spinach leaves, washed and dried
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Toppings
11 - ⅓ cup shelled pistachios, roughly chopped
12 - ⅓ cup dried cranberries
13 - 2 oz crumbled feta cheese (optional)
14 - 2 tbsp fresh mint leaves, finely sliced
# How-To Steps:
01 - Using a vegetable peeler or mandoline, slice carrots, cucumber, zucchini, and yellow squash lengthwise into thin ribbons.
02 - Layer the vegetable ribbons and baby spinach attractively in a wide, clear serving bowl or on a platter, alternating colors to achieve a ribbon effect.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Drizzle the dressing evenly over the layered vegetables.
05 - Sprinkle roughly chopped pistachios, dried cranberries, crumbled feta cheese if using, and freshly sliced mint leaves over the salad.
06 - Serve immediately to maintain optimal texture and freshness.
