| 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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