Big Green Salad Recipe
- 2 medium heads romaine
- 1/2 seedless cucumber
- 2 celery ribs, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon mild honey
- 1 teaspoon Dijon mustard
- Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.
- Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.
