"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!"
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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