Great (& Healthy) Antipasto Salad - cooking recipe

Ingredients

2 cups carrots, turned
1 1/2 cups celery, thick sliced
1 cup fennel bulb, fresh sliced
2 tablespoons kalamata olives, rinsed and quartered
2 tablespoons capers, rinsed
Dressing
1 1/2 teaspoons mixed Italian herbs, dried
2 garlic cloves, pressed
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper, cracked
1 1/2 tablespoons lemon juice, fresh
extra virgin olive oil, to taste

Preparation

Press garlic and let sit for 5 minutes to enhance its health-promoting benefits.
Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
Remove from heat and place in a bowl with capers and olives.
Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
Toss with vegetables and marinate for at least 15 minutes before serving.