Sticks 'n' Stones Salad Recipe

Sticks 'n' Stones Salad Recipe photo by Taste of Home

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"Sticks" of celery and carrots tossed with water chestnuts ("stones") are nicely coated in a dill and Dijon mustard dressing in this recipe from Nancy Zicker of Port Orange, Florida. She says, "This salad is a big hit with our children - it's a great way to get them to eat their vegetables. Not only do they love the taste, but they also love the name of the recipe!"

This recipe is:

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Diabetic Friendly

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Sticks 'n' Stones Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

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

Directions

Place celery and carrots in a saucepan; cover with water. Bring to a boil. Cook, uncovered, for 3-4 minutes; drain and rinse with cold water. Drain thoroughly.
Transfer to a large bowl; add the water chestnuts. In a small bowl, whisk the oil, vinegar, sugar, mustard, salt and dill. Pour over vegetables and toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 396 mg sodium, 14 g carbohydrate, 5 g fiber, 1 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Sticks 'n' Stones Salad in Taste of Home April/May 2003, p12