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5 celery ribs 2 large carrots 1 cup frozen green peas, thawed 1 cup broccoli florets, cut small 8 oz can sliced water chestnuts, drained 2 Tablespoons oil 2 Tablespoons cider vinegar 1 tsp sugar 1 tsp Dijon Mustard 1/2 tsp salt 1/4 tsp dill weed or dill seed |
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| Cut celery and carrots into thin sticks about 1/4 square and 2 inches long (matchsticks). Place in saucepan, cover with water and cook for 1 to 2 min. Drain and rinse with cold water. Add water chestnuts. Mix oil, vinegar, sugar, mustard, salt and dill. Pour over vegetables. Toss to coat. Chill before serving. |