Sticks and Stones

Recipe Submitted by Appliejuice ..|.. Category: Vegetables

Source: I got it from the internet, but it is from Taste of Home.

This is good warm or chilled. Great for a picnic.


  • 2 TB Olive Oil
  • 2 TB Cider vinegar
  • 1 tsp Dijon style mustard
  • 1/4 tsp dill weed
  • 1/2 tsp salt
  • 1/2 tsp sucanat
  • 2 cups blanched Celery Cut into 1 1/2 inch strips (sticks)
  • 1 cup blanched Carrots, cut into 1 1/2 inch strips (sticks)
  • 1 8oz can of whole Chestnuts (stones)


In a small bowl using whisk, beat oil, vinegar, mustard, salt and sucanat. In a large bowl combine celery, carrots, and water chestnuts;
add oil mixture; toss to coat. Serve immediately or cover an  refrigerate overnight before serving.

makes 4 servings.

Recipe from, Site Maintained by Donna Young, of