6 c. fresh bean sprouts
2 c. celery, chopped
1 green pepper, chopped
1 1/2 c. radishes, chopped
1 (8 oz.) water chestnuts, chopped

DRESSING:

4 tbsp. sugar
2 tsp. salt
6 tbsp. vegetable oil
2/3 c. tarragon or cider vinegar

Toss vegetables. Measure sugar and salt in a jar. Add vinegar, then oil; shake well. Pour over salad. Toss and chill 1 hour or more.