Celery Sticks & Stones Salad
Serves:
Ingredients:
2
tb
Olive oil
2
tb
Cider vinegar
1
ts
Dijon style mustard
-l/2 tsp. salt
-l/2 tsp. sugar
2
c
Celery cut in 1 I/2 inch x
1/4
Inch sticks, lightly
-cooked
1
c
Carrots, cut in l l/2 inch
-x 1/4 inch sticks, lightly
-cooked
1
cn
(8 oz's.) sliced water
-chestnuts, drained
Method:
In a small bowl using whisk, beat oil, vinegar, mustard, salt and sugar.
In a large bowl combine celery, carrots and water chestnuts; add oil mixture; toss to coat.
Serve immediately or cover and refrigerate overnight before serving.
Makes 4 portions, 31/2 cups.
From the files of Al Rice, North Pole Alaska.
Feb 1994