Recipe by Jennifer Armentrout
- 6 tbsp. EVOO
- 2 tbsp. white or red wine vinegar
- 1 tsp. country-style Dijon mustard
- 8 oz. salad greens
- 3 ribs celery, thinly sliced
- 2 carrots, shaved into ribbons with a vegetable peeler
In jar with lid, shake the EVOO, vinegar, mustard, and a pinch each of salt and pepper. In large bowl, mix greens, celery and carrots; toss with dressing.