- 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)
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.