Celery Sticks & Stones Salad Recipe

Step 1

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.

Step 2

Makes 4 portions, 31/2 cups.

From the files of Al Rice, North Pole Alaska.

Things You'll Need

  • 2tb Olive oil
  • 2tb Cider vinegar
  • 1ts Dijon style mustard
  • 1/2ts Salt
  • 1/2ts Sugar
  • 2c Celery cut in 1 1/2 inch x 1/4 inch sticks, lightly cooked
  • 1c Carrots, cut in l 1/2 inch x 1/4 inch sticks, lightly cooked
  • 1cn (8 oz's.) sliced water chestnuts, drained

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