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Sticks-and-Stones Salad

The name of this salad alone is enough to entice kids to give it a try. If your kids’ tastes in vegetables are more adventurous, feel free to replace the celery with red bell pepper strips or with broccoli or cauliflower florets.

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The name of this salad alone is enough to entice kids to give it a try. If your kids’ tastes in vegetables are more adventurous, feel free to replace the celery with red bell pepper strips or with broccoli or cauliflower florets.

Servings
2/3-cup serving

Ingredients

  • 2 cups 1 1/2-inch-long celery sticks
  • 1 cup 1 1/2-inch-long carrot sticks
  • 2 Tbs. olive oil
  • 2 Tbs. apple cider vinegar
  • 1 tsp. Dijon-style mustard
  • 1/2 tsp. sugar
  • 1/4 tsp. dried dill weed
  • 1 8-oz. can whole water chestnuts,  rinsed and drained

Preparation

1. Cook celery and carrots 3 minutes in saucepan filled with water. Drain, and rinse under cold water.

2. Whisk together oil, vinegar, mustard, sugar, and dill in bowl. Stir in water chestnuts, celery, and carrots. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size Serves 6
  • Calories 72
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 162 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g