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