I came up with this recipe one night when I had to stretch leftover ham to feed my family of five. I added pasta and just "built" the recipe as I went along. My family loves it! —Kathleen Mancuso, Niskayuna, New York
"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!"