Celery Sticks And Stones Salad Recipe

• 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

Directions