Instructions: Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5-inches long. Cut bottom section crosswise into quarters; tie quarters with string. In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes.

Drain celery; place in shallow glass dish. Pour salad dressing over celery.

Refrigerate 3 hours, turning bundles twice. To serve, place a bundle, cut side down, on each salad plate; remove string. Top with pimiento strips.

Serves 4 (30 calories each).

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