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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: No Wing Situation

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Total:: 15 min
Prep:: 15 min

Yield:: 4 servings

Level:: Easy

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
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Directions

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.

My Private Notes

Name: Celery Succotash Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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; 1/2 red bell pepper, chopped; 1/2 small to medium red onion, chopped; 2 tablespoons chopped fresh thyme leaves