Sticks 'n' Stones Salad Recipe

By BClover

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.

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.
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.