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.


6 servings


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)


2T. red wine vinegar


1 clove garlic, minced

1t. Dijon mustard

¼ tsp sea salt

1t. raw honey

Fresh ground Pepper

Couple sprigs of fresh dill


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. 


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


Prairie Health Companion