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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Cider vinegar
- 1 tsp Dijon style mustard l/2 teaspoon salt l/2 teaspoon sugar
- 2 c. Celery cut in 1 I/2 inch x
- 1/4 x Inch sticks, lightly cooked
- 1 c. Carrots, cut in l l/2 inch x 1/4 inch sticks, lightly cooked
- 1 can (8 ounce's.) sliced water chestnuts, liquid removed
Direcciones
- In a small bowl using whisk, beat oil, vinegar, mustard, salt and sugar. In a large bowl combine celery, carrots and water chestnuts; add in oil mix; toss to coat. Serve immediately or possibly cover and chill overnight before serving.
- Makes 4 portions, 31/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 355g | |
| Calories 324 | |
| Calories from Fat 245 | 76% |
| Total Fat 27.78g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 281mg | 12% |
| Potassium 861mg | 25% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.85g | 6% |
| Protein 2.52g | 4% |
