Celery sticks and stones salad
1 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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