Ingredients

2 cups Carrots, turned
1-1/2 cups Thickly sliced celery
1 cup Fresh sliced fennel bulb
2 tbs Rinsed and quartered Kalamata olives
2 tbs Capers, rinsed
Dressing:
1-1/2 tsp Dried Italian mixed herbs
2 Medium cloves garlic, pressed
2 tsp Dijon mustard
1 tsp Honey
1/4 tsp Salt
1/4 tsp Cracked black pepper
1-1/2tbs Fresh lemon juice
Extra virgin olive oil to taste

Description

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