Buckeye Blends Julienne Zucchini and Carrot with Cranberry Pear Vinaigrette
- Dish Type: Vegan, Vegetable, Salad
- Season: All Year
- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 4
- Shred the zucchini and carrots with a peeler.
- Heat the Basil California Extra Virgin Olive Oil in a frying skillet over medium heat.
- Sauté the zucchini and carrot for five minutes; drain and set aside.
- Mix the vinaigrette ingredients into a blender for one minute.
- Arrange zucchini and carrot strips onto a large servings plate.
- Drizzle with the vinaigrette and serve.