Contributed by Whole Foods Website

Ingredients

2 C Carrots, thickly sliced
1½ C Celery, thickly sliced
1 C sliced Fennel bulb
2 Tbs Kalamata olives, rinsed and quartered
2 Tbs Capers, rinsed

Dressing
1 ½ tsp dried Italian mixed herbs
2 medium Garlic cloves, pressed
2 tsp Dijon mustard
1 tsp Honey
¼ tsp Salt
¼ tsp cracked Black pepper
1½ Tbs fresh Lemon juice
Extra virgin olive oil to taste

Instructions

While cutting vegetables, bring salted water to a boil in a medium pot. Place carrots in boiling water for about 4 minutes and add celery and fennel. Cook for just 1 more minute. Immediately strain through colander and rinse with cold water. Pat dry, and place in a bowl with capers and olives. Whisk all dressing ingredients together, drizzling in the olive oil at the end (a little at a time). Toss with vegetables and marinate for at least 15 minutes before serving.

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