• 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)


Serves: 4 servings


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.