Sticks 'n' Stones Salad

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“This recipe comes from a Taste Of Home Magazine. Quick and tasty.”
READY IN:
19mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place celery and carrots in a saucepan;cover with water.
  2. Bring to a boil.
  3. Cook uncovered, for 3-4 minutes; drain and rinse with cold water.
  4. Drain thoroughly.
  5. Transfer to a large bowl; add the water chestnuts.
  6. In a small bowl, whisk the oil, vinegar, sugar, mustard, salt and dill.
  7. Pour over vegetables and toss to coat.

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