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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
5 celery ribs, julienned |
2 large carrots, julienned |
1 can (8 ounces) sliced water chestnuts, drained |
2 tablespoons olive oil |
2 tablespoons cider vinegar |
1 teaspoon sugar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon dill weed |
Directions:
1. 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.
2. 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. Yield: 4 servings.
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