Food Network: Celery Succotash Salad

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Celery Succotash Salad
Recipe courtesy Rachael Ray

Ingredients
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 heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1 (15-ounce) can chick peas, drained
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Instructions
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.