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Bloody Mary Tomato Salad
Nb persons: 0
Yield: 7 cups
Preparation time:
Total time:
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| Ingredients U.S. Metric Conversion chart | |
| 2 tablespoon(s) | prepared horseradish |
| 2 tablespoon(s) | olive oil |
| 2 tablespoon(s) | vodka, (optional) |
| 1 tablespoon(s) | fresh lemon juice |
| 1 1/2 teaspoon(s) | hot pepper sauce |
| 1 teaspoon(s) | Worcestershire sauce |
| Salt | |
| pepper | |
| 3 pint(s) | grape or cherry tomatoes, cut in half |
| 4 stalk(s) | celery, cut into 1/4-inch-thick diagonal slices |
Celery leaves for garnish
Directions
In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Add tomatoes and celery; toss to combine. Cover and refrigerate 2 hours. Makes 7 cups. To serve, toss again to coat with dressing, and garnish with celery leaves.
Read more: Bloody Mary Tomato Salad Recipe - Good Housekeeping
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