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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Quick and tasty. Ingredients:
5 celery ribs, julienned |
2 large carrots, julienned |
1 (8 ounce) can sliced water chestnuts, drained |
2 tablespoons olive oil or 2 tablespoons canola oil |
2 tablespoons cider vinegar |
1 teaspoon sugar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon dill weed |
Directions:
1. Place celery and carrots in a saucepan;cover with water.
2. Bring to a boil.
3. Cook uncovered, for 3-4 minutes; drain and rinse with cold water.
4. Drain thoroughly.
5. Transfer to a large bowl; add the water chestnuts.
6. In a small bowl, whisk the oil, vinegar, sugar, mustard, salt and dill.
7. Pour over vegetables and toss to coat.
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