Celery Succotash Salad Recipe With a fresh crop of celery being available at the market this week, I've included this recipe from one of my wife's favorite cooking show stars, Rachal Ray. This is very easy to make. Also, there are many celery soup recipes available on the Internet. Find a way to include seasonal produce in your weekly diet. It is a great way to diversify your diet while eating more nutritious foods. Ingredients:     * 1 whole celery heart, thinly sliced     * 1/2 cup shredded carrots     * 2 tablespoons local honey, a healthy drizzle     * 1/2 lemon, juiced     * 2 tablespoons red wine vinegar, eyeball it     * 1/3 cup extra-virgin olive oil, eyeball it     * Salt and pepper     * 2 tablespoons Dijon mustard     * 1 (10-ounce box) frozen corn kernels     * 1 (15-ounce) can chick peas, drained     * 1/2 red bell pepper, chopped     * 1/2 small to medium red onion, chopped     * 2 tablespoons chopped fresh thyme leaves Preparation: In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.