Celery Sticks & Stones Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 inch sticks, lightly cooked
1 can: , (8 ozs.) sliced water chestnuts, drained
Directions:
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
Source from luhu.jp
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
Source from luhu.jp