Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 \N | 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