Celery Sticks and Stones Salad
Try this Celery Sticks and Stones Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
salads
vegetables
celery
mustard
carrot
olive oil
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tb olive oil
- 1/4 inch sticks, lightly
- 1 c carrots, cut in l l/2 inch
- 2 c celery cut in 1 i/2 inch x
- 2 tb cider vinegar
- 1 ts dijon style mustard
- Carbohydrate 0.3591125 g
- Cholesterol 0 mg
- Fat 6.9505 g
- Fiber 0.164999997615814 g
- Protein 0.2185 g
- Saturated Fat 0.94444 g
- Serving Size 1 1 Serving (22g)
- Sodium 57.3829166666667 mg
- Sugar 0.194112502384186 g
- Trans Fat 0.19184 g
- Calories 65 calories
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
