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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I like Rachel Ray's salads, they are easy, crisp, quick and rarely ever have mayo! Ingredients:
2 tablespoons dijon mustard |
2 tablespoons honey |
1/2 lemon, juice of |
2 tablespoons red wine vinegar |
1/3 cup extra virgin olive oil |
salt and pepper |
1 whole celery heart, thinly sliced |
1/2 cup shredded carrot |
2 cups frozen corn kernels |
1 (15 ounce) can chickpeas, drained |
1/2 red bell pepper, chopped |
1 medium red onion, chopped |
2 tablespoons chopped fresh thyme leaves |
Directions:
1. 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.
2. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme.
3. Toss to combine the salad and adjust salt and pepper, to taste.
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