---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CELERY STICKS & STONES SALAD
  Categories: Salads, Vegetables
       Yield: 1 servings
  
       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
  
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