Aired August 27, 2007

Ingredients
1 head Bibb lettuce leaves, washed
2 medium carrots, peeled
2 stalks of celery
1 seedless cucumber
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
Preparation

In a small bowl, combine the honey, Dijon, vinegar. Whisk in the EVOO in a slow stream. Add the dressing to the salad before serving and toss everything together to coat.

Place washed lettuce leaves in a medium-size serving bowl. Using a vegetable peeler, peel the carrots, celery and cucumber into the bowl with the lettuce leaves to create strips of veggies.

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