Unique Antipasto Salad With Dijon Dressing

From the "World's Healthiest Foods" website. It states, "Made quickly and fresh tasting and a great way to add more veggies to your diet. Can be made in advance and kept in the fridge. Give it a little extra time to marinate before serving and the flavor will be even better." I thought it was very good, more affordable and very different from the antipastos I am use to. Hope it works for you. Turning the carrots just means that you cut on a diagonal from each side. Just cut them at your preference. Dressing recipe and ingredients included below.

• Ready In: 15 mins
• Serves: 1-2

Ingredients

• 2  cups  turned carrots
• 1 1⁄2 cups  thick sliced celery
• 1  cup  fresh sliced fennel bulb
• 2  tablespoons kalamata olives, rinsed and quartered
• 2  tablespoons capers, rinsed
• 1 1⁄2 teaspoons  dried Italian herb seasoning
• 2  medium garlic cloves, pressed
• 2  teaspoons Dijon mustard
• 1  teaspoon honey
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cracked black pepper
• 1 1⁄2 tablespoons fresh lemon juice
•  extra virgin olive oil

Directions

1. Bring enough salted water to a boil that will cover the veggies.
2. Once water is rapidly boiling, place in the carrots for about 4 minutes.
3. Then add to the boiling water the fennel and the celery.
4. Cook for one more minute.
5. Immediately strain through a colander and rinse with cold water.
6. Pat dry and place in a bowl with capers and olives.
7. Whisk together the herbs, garlic, mustard, honey, salt, pepper and lemon juice.
8. Whisk in a little olive oil at the end.
9. Toss with the veggies and let marinate for at least fifteen minutes.