Spring Salad with Mustard Dressing
Serves 2 to 3 as small side salad (or 1 as main course)
2 medium sized celery sticks, roughly chopped
1 large Persian cucumber (substitute 1/2 large regular cucumber)
2 cups Romaine lettuce, thinly sliced
For the Dressing:
2 tablespoons Dijon mustard (or use your favorite mustard)
1 tablespoon Mayonnaise
1/2 tablespoon red wine vinegar
1/2 tablespoon honey
3 tablespoons olive oil
1 teaspoon thyme (substitute with rosemary or your favorite herb)
1/4 heaping teaspoon salt
Freshly ground black pepper to taste
Arrange the salad ingredients in a serving bowl.
In another medium sized bowl, whisk together all the dressing ingredients until thoroughly combined. Pour over the salad just before serving.