Login to Save Like

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

Description

Find Recipes For Sticks 'n' Stones Salad And Other View All Recipes. Get All The Best Recipes At Taste Of Home. Recipe Directions: Place Celery And Carrots In A Saucepan; Cover With Water. Bring To A Boil. Cook, Uncovered, For 3-4 Minutes; Drain And Rinse

Taste Of Home