Sticks 'n' Stones Salad

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.