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 oz's.) sliced water chestnuts, drained
|
|
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
|
|
