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Celery sticks & stones salad
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| Artist: |
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| Categories: |
Salads, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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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 ?inch sticks, lightly | | | -cooked | | 1
| can | (8 oz's.) sliced water | | | -chestnuts, drained |
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Procedures:
| 1 | In a small bowl using whisk, beat oil, vinegar, mustard, salt and sugar. | | 2 | In a large bowl combine celery, carrots and water chestnuts; add oil mixture; toss to coat. | | 3 | Serve immediately or cover and refrigerate overnight before serving. | | 4 | Makes 4 portions, 3?cups |
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