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Sticks 'n' Stones Salad

Sticks 'n' Stones Salad

Sticks 'n' Stones Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 19 %


8 ounces

canned water chestnuts

5 rib

2 tablespoons

cider vinegar
1 teaspoon

dijon mustard
1/4 teaspoon

dill weed
2 tablespoons

olive oil
1/2 teaspoon

1 teaspoon



  1. Place celery and carrots in a saucepan; cover with water. Bring to a boil. Cook, uncovered, for 3-4 minutes; drain and rinse with cold water.

  2. Drain thoroughly.

  3. Transfer to a large bowl; add the water chestnuts. In a small bowl, whisk the oil, vinegar, sugar, mustard, salt and dill.

  4. Pour over vegetables and toss to coat.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.