Recipe - Celery Sticks And Stones Salad

2 tablespoon Olive oil
2 tablespoon Cider vinegar
1 teaspoon Dijon style mustard
l/2 tsp. salt
l/2 tsp. sugar
2 cup Celery cut in 1 I/2 inch x
One fourth Inch sticks, lightly
cooked
1 cup Carrots, cut in l l/2 inch
x One fourth inch sticks, lightly
cooked
1 cn (8 oz's.) cut or sliced up 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, 3One half cups.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini