2 tb Olive oil
2 tb Cider vinegar
1 ts Dijon style mustard
-l/2 tsp. salt
-l/2 tsp. sugar
2 c Celery cut in 1 I/2 inch x
1/4 Inch sticks, lightly
-cooked
1 c Carrots, cut in l l/2 inch
-x 1/4 inch sticks, lightly
-cooked
1 cn (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
