Celery Sticks And Stones Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Cider vinegar |
| 1 | t | 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 | 8 oz's. sliced water | |
| chestnuts drained |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1384
Calories From Fat: 462
Total Fat: 51.8g
Cholesterol: 584.8mg
Sodium: 573.8mg
Potassium: 1789.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 213.7g