Celery Sticks And Stones Salad

Beware in your prayers, above everything else, of limiting God, not only by unbelief, but by fancying that you know what He can do. Expect unexpected things, “above all that we ask or think.” Each time, before you Intercede, be quiet first, and worship God in His glory. Think of what He can do, and how He delights to hear the prayers of His redeemed people. Think of your place and privilege in Christ, and expect great things!

Andrew Murray

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

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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