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Celery Sticks And Stones Salad

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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)
----------------------------------------------
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


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