This is what the gadget looks like. You can click here to go to the Pampered Chef web site. I am not being paid to say any of this- just wanted to let you know about my new kitchen toy.
After you are done making your pretty ribbons. Note: you could also use a vegetable peeler for long thin slices. Toss with the dressing below. Refreshing and delicious. You could add a little olive oil and arugula leaves as well.
Citrus and Herb DressingLargely adapted from this recipe from Shirl Cieutat, New Orleans, Louisiana, Southern Living AUGUST 2004.
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper