Fiesta Salad With Honey Mustard Vinaigrette

• 1 head Butterhead Or Romaine Lettuce; Washed, Dried And Roughly Chopped
• 1 whole Red Bell Pepper, Deseeded And Chopped
• 1 can Sweet Whole Kernel Corn, Drained
• 1/2 pounds Cherry Tomatoes, Halved
• 4 Tablespoons Pine Nuts, Toasted
• _____
• FOR THE DRESSING:
• 1/4 cups Mayonnaise
• 1 Tablespoon Chopped Fresh Parsley
• 1 Tablespoon Honey
• 1 teaspoon Dijon Mustard
• 1 Tablespoon White Wine Vinegar
• 3 teaspoons Sunflower Oil
• 1-1/2 teaspoon Lemon Juice
• 2 dashes Garlic Salt
• 5 dashes Curry Powder
• 2 dashes Cayenne Pepper
• 2 dashes Paprika
• 3 dashes Cracked Black Pepper

1. Wash and chop up all the salad ingredients. Make sure they're dry and put them in a large salad bowl.
2. Toast the pine nuts and add them to the salad.
3. Whisk the dressing up in a separate bowl, then pour it over the salad and toss it all together.
4. *TIP: If your honey is thick, heat it up for just a few seconds in the microwave to make it easier to stir.

red bell pepper, kernel, cherry tomatoes, dressing, ubc, parsley, honey, dijon mustard, white wine vinegar, sunflower oil, lemon juice, garlic, curry, cayenne pepper, paprika, pepper

Taken from tastykitchen.com/recipes/salads/fiesta-salad-with-honey-mustard-vinaigrette/ (may not work)