Celery Sticks & Stones Salad Recipe
Recipe Ingredients
2 tbsp olive oil
2 tbsp cider vinegar
1 tsp dijon style mustard l/2 tsp. salt l, /2 tsp. sugar
2 cup celery cut in 1 i/2 inch x
1/4 inch sticks, lightly cooked
1 cup carrots, cut in l l/2 inch x 1/4 in, ch sticks, lightly
1 can (8 oz's.) sliced water chestnuts, d, rained
Recipe Preparation
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
Servings: 1
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Celery Sticks & Stones Salad Recipe - more haute cuisine from Recipes 4u
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