Sticks 'n' Stones Salad Recipe
""Sticks" of celery and carrots tossed with water chestnuts ("stones") are nicely coated in a dill and Dijon mustard dressing in this recipe from Nancy Zicker of Port Orange, Florida. She says, "This salad is a big hit with our children - it's a great way to get them to eat their vegetables. Not only do they love the taste, but they also love the name of the recipe!"..."
INGREDIENTS
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5 celery ribs, julienned
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2 large carrots, julienned
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1 can (8 ounces) sliced water chestnuts, drained
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2 tablespoons olive oil
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2 tablespoons cider vinegar
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1 teaspoon sugar
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon dill weed
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