Sticks 'n' Stones Salad Recipe

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

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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!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Sticks 'n' Stones Salad in Taste of Home April/May 2003, p12

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