Raw Veggie in Herbed Vinaigrette


Prep Time

15 minutes

Prep Notes

This can be done ahead of time and brought to your summer picnic or have it ready for a cool summer side dish for dinner.

Yields

6 servings

Ingredients

6 cups of chopped or sliced veggies of your choice (carrots, celery, broccoli, cauliflower, zucchini –yellow or green, sugar snap peas, red onion, artichoke hearts, red/yellow/green bell pepper etc)

Vinaigrette:

2T. red wine vinegar

6T. EVOO

1 clove garlic, minced

1t. Dijon mustard

¼ tsp sea salt

1t. raw honey

Fresh ground Pepper

Couple sprigs of fresh dill

Directions

Whisk together and pour over veggies.   Toss gently. Snip the fresh dill and spread over the top.  Refrigerate for a couple hours before serving to let veggies marinate. 

Notes

Shoot for 6 veggies servings daily for best health and to maintain a healthy weight.  1 cup of raw veggies =1 serving or 1/2 cup cooked. 

Other veggies servings:  1 cup broth based veggie soup, 1/2 cup fresh salsa

Credit

Prairie Health Companion