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.