Sticks and Stones

Ingredients

• 2 TB Olive Oil
• 2 TB Cider vinegar
• 1 tsp Dijon style mustard
• 1/4 tsp dill weed
• 1/2 tsp salt
• 1/2 tsp sucanat
• 2 cups blanched Celery Cut into 1 1/2 inch strips (sticks)
• 1 cup blanched Carrots, cut into 1 1/2 inch strips (sticks)
• 1 8oz can of whole Chestnuts (stones)

Directions

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

makes 4 servings.