# Components:
→ 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 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon 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 ounces crumbled feta cheese (optional)
14 - 2 tablespoons fresh mint leaves, finely sliced
# Directions:
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 platter, alternating colors to create a ribbon effect.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Drizzle the dressing evenly over the layered vegetables.
05 - Sprinkle chopped pistachios, dried cranberries, optional feta cheese, and fresh mint leaves over the salad.
06 - Serve immediately to preserve texture and freshness.
