1 head Bibb lettuce leaves, washed
2 medium carrots, peeled
2 stalks of celery
1 English (seedless) cucumber
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil (EVOO)
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. Have a grown-up helper (GH) show you how to safely use the peeler if you haven't used one before. In a small bowl, combine the honey, Dijon mustard and red wine vinegar. Whisk in the EVOO in a slow stream. Add the dressing to the salad before serving and toss everything together to coat.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.