Name: Celery Sticks and Stones Salad
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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Salads, Vegetables	1	Servings

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

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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