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Cucumber and Carrot Ribbon Salad

You can thinly slice those wonderful long unpeeled Ontario Greenhouse Cucumbers and peeled Carrots into "ribbons" for a colourful and refreshing salad. Make a vinaigrette sauce to serve over the ribbons and this fresh-tasting salad will look impressive without being costly.

3 unpeeled Ontario Greenhouse Cucumbers 3 large Ontario Carrots 3 green onions (optional) 1/4 cup (50 mL) olive or vegetable oil 3 tbsp (45 mL) red wine vinegar 1/2 tsp (2 mL) crumbled dried basil 1/4 tsp (1 mL) each crumbled dried oregano and marjoram Generous Pinches salt and freshly ground black pepper 1/2 tsp (2 mL) granulated sugar (optional)

To make cucumber ribbons slice unpeeled cucumber in half lengthwise. Using vegetable peeler, peel long thin slices of cucumber down the entire length of each cucumber half. Repeat on the other side. Once all the white pulp has been peeled off discard any remaining peel. Repeat with remaining cucumbers. If preparing ahead place cucumbers in sieve, set over bowl and refrigerate. Using vegetable peeler, peel long slices of carrot; set aside. Thinly slice onions (if using). Whisk together oil, vinegar and seasonings into large bowl; add carrots, cucumbers and onions (if using); stir until coated. Add sugar if desired. If not using right away it can be left at room temperature for 2 or 3 hours or refrigerated.