Sticks 'n' Stones Salad Recipe

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Sticks 'n' Stones Salad
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Ingredients:

Directions:

  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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 97.82 Kcal (410 kJ)
Calories from fat 63.45 Kcal
% Daily Value*
Total Fat 7.05g 11%
Sodium 394.67mg 16%
Potassium 338.88mg 7%
Total Carbs 7.61g 3%
Sugars 4.17g 17%
Dietary Fiber 2.93g 12%
Protein 1.28g 3%
Vitamin C 4.7mg 8%
Vitamin A 0.4mg 12%
Calcium 45.3mg 5%
Amount Per 100 g
Calories 69.79 Kcal (292 kJ)
Calories from fat 45.27 Kcal
% Daily Value*
Total Fat 5.03g 11%
Sodium 281.56mg 16%
Potassium 241.76mg 7%
Total Carbs 5.43g 3%
Sugars 2.97g 17%
Dietary Fiber 2.09g 12%
Protein 0.91g 3%
Vitamin C 3.3mg 8%
Vitamin A 0.3mg 12%
Calcium 32.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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