celery sticks & stones salad

1 servings
2 tablespoons Olive oil
2 tablespoons Cider vinegar
1 teaspoon Dijon style mustard l/2 tsp. salt l/2 tsp. sugar
2 cups Celery cut in 1 I/2 inch x
¼  Inch sticks, lightly cooked
1 cup Carrots, cut in l l/2 inch x 1/4 inch sticks, lightly cooked
1 can (8 oz's.) sliced water chestnuts, drained

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

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