Celery Sticks and Stones Salad
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INGREDIENTS 2 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon Dijon-style mustard 1/2 teaspoon salt 1/2 teaspoon sugar 2 cups celery, cut into sticks, lightly cooked 1 cup carrots, cut into sticks, lightly cooked 1 can 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. 4 servings