Yield: 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini