Dressings, Marinades, and Condiments

Veggie Ribbon Salad with Honey Thyme Vinaigrette is a fresh, bright salad that comes together in no time. This is a fantastic salad to make as a large batch for a potluck barbecue, or use it as a light, refreshing side dish on those warm summer evenings.

I usually make smaller batches of dressing since I am the only one in our house who uses them. (I just can’t convince Russ to ditch the ranch dressing.) However, I wanted to have enough of the Honey Thyme Vinaigrette left over to use it as a marinade as well. Feel free to adjust the ingredient quantities to fit your needs. The recipe for the dressing makes about two cups. I’ve found that it keeps well in the cupboard for about a week. You could keep it in the fridge, but you’ll have to bring it to room temp before serving as the oil will partially solidify.

WHY MAKE YOUR OWN SALAD DRESSINGS?

• They are SO easy to throw together, usually in five minutes or less.
• You are in control of all the ingredients.
• No refined sugar or ingredients that you can’t pronounce.
• Your favorite flavor combinations are pretty much endless.

MAKE VEGGIE RIBBON SALAD WITH HONEY THYME VINAIGRETTE:

First, prep your veggies. Peel the carrots, then use a ribbonizer or simply continue peeling the carrots into a medium bowl after the outer skin is removed. Use the ribbonizer again to create cucumber ribbons, or slice very thinly, and add to the bowl. Slice a half cup of very thin slices of onion. Cut to desired length and add to the bowl. Slice one cup of grape tomatoes in half and add to the bowl. (Note: I use  ribbonizer from Pampered Chef, but thinly slicing works just as well.)

To make the vinaigrette, pour the avocado oil, apple cider vinegar, and white wine vinegar into a food processor. Add the honey, ground thyme, and black pepper. Process for about thirty seconds to fully incorporate all the ingredients.

Pour a third cup of the dressing over the veggies and toss well to coat. Refrigerate for thirty minutes to an hour before serving to let the veggies marinate. (Toss a few times during refrigeration to make sure all veggies are fully coated.)

When ready to serve, divide Veggie Ribbon Salad between two small bowls and enjoy as a light, refreshing side dish. I even got Russ to eat this salad without his usual ranch dressing 🙂

Store the remaining Honey Thyme Vinaigrette in a pint jar or dressing bottle.

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SAVE TO PINTEREST SO YOU CAN FIND THE RECIPE LATER

YOU MIGHT ALSO LIKE:

Caprese Salad

Greek Lentil Salad

Roasted Beet and Farro Salad

Print Recipe

Veggie Ribbon Salad with Honey Thyme Vinaigrette Yum

Veggie Ribbon Salad with Honey Thyme Vinaigrette is a fresh, bright salad that comes together in no time. This is a fantastic salad to make as a large batch for a potluck barbecue, or use it as a light, refreshing side dish on those warm summer evenings.

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Salad, Side dish

Cuisine

American

Prep Time

20 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

For the salad:

• 3 medium carrots peeled
• 1 large English cucumber
• 1/2 cup onion slices very thin
• 1 cup grape tomatoes halved

For the vinaigrette:

• 1 cup avocado oil
• 1/3 cup apple cidar vinegar
• 2/3 cup white wine vinegar
• 3 tablespoons honey
• 2 teaspoon ground thyme
• 1/4 teaspoon ground black pepper

Course Salad, Side dish Cuisine American Prep Time 20 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients For the salad: 3 medium carrots peeled 1 large English cucumber 1/2 cup onion slices very thin 1 cup grape tomatoes halved For the vinaigrette: 1 cup avocado oil 1/3 cup apple cidar vinegar 2/3 cup white wine vinegar 3 tablespoons honey 2 teaspoon ground thyme 1/4 teaspoon ground black pepper

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Peel the carrots. Use a ribbonizer or simply continue peeling the carrots into a bowl after the outer skin is removed.
2. Use a ribbonizer to create cucumber ribbons, or slice very thinnly, and add to the bowl.
3. Slice a half cup of very thin slices of onion. Cut to desired length and add to the bowl.
4. Slice one cup cup of grape tomatoes in half and add to the bowl.
5. To make the vinaigrette, pour the avocado oil, apple cider vinegar, and white wine vinegar into a food processor. Add the honey, ground thyme, and black pepper. Process for about thirty seconds to fully incorporate all the ingredients.
6. Pour a third cup of the dressing over the veggies and toss well to coat. Refrigerate for thirty minutes to an hour before serving to let the veggies marinate. (Toss a few times during refrigeration to make sure all veggies are fully coated.)
7. When ready to serve, divide Veggie Ribbon Salad between two small bowls and enjoy as a light, refreshing side dish.
8. Store the remaining vinaigrette in a dressing bottle or pint jar.

Recipe Notes

Specialty items used in this post:

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