Cooking Recipe Celery Sticks & Stones Salad
Recipe 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
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