Sticks 'n' Stones Salad
"This recipe comes from a Taste Of Home Magazine. Quick and tasty."
- Ready In:
- 19mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 celery ribs, julienned
- 2 large carrots, julienned
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dill weed
directions
- Place celery and carrots in a saucepan;cover with water.
- Bring to a boil.
- Cook uncovered, for 3-4 minutes; drain and rinse with cold water.
- Drain thoroughly.
- Transfer to a large bowl; add the water chestnuts.
- In a small bowl, whisk the oil, vinegar, sugar, mustard, salt and dill.
- Pour over vegetables and toss to coat.
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RECIPE SUBMITTED BY
crazycookinmama
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<p>A Very Happy Stay At Home Mom!!!! I have a soon to be 11year old that lives with his dad, his name is JayJay, and 3 living at home with me, and 1 on the way....I'm lovin' life! Ashton will be 8 in January, he's the smartest kid I know! Wrylie will be 6 in February and he's got more passion and caring in his little pinkie than most adults I know!!! And my very personal pride and joy Hennessey. She was born on the 27th of September 2007 and she's my little dollbaby. I love being at home with my children..love paying for ALL the stuff my 2nd grader brings home...soccer fees, and basketball fees, and book orders...I love cartin' my kindergartner around, and then coming home and cuddlin' with my little girl, and shopping for her favorite thing...shoes. My husband and I are as tight as 2 people can be, and I hate it when he leaves for work and can't wait until the clock strikes 4:30 because I know that means he's on his way home. Life is good. I couldn't ask for more.</p>
