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V Succotash Celery Salad

Courtesy Rachael Ray. Ready in 15 minutes. Serves 4-6

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery stalk, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen
corn kernels or kernels from about 3 ears fresh corn, steamed
1 (15-ounce) can chick peas, drained
1/2 red or green bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar; then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.