Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil -cooked
2 tb Cider vinegar 1 c Carrots, cut in l l/2 inch
1 ts Dijon style mustard -x 1/4 inch sticks, lightly
-l/2 tsp. salt -cooked
-l/2 tsp. sugar 1 cn (8 oz's.) sliced water
2 c Celery cut in 1 I/2 inch x -chestnuts, drained
1/4 Inch sticks, lightly

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

Makes 4 portions, 31/2 cups.

From the files of Al Rice, North Pole Alaska. Feb 1994

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