Bloody Mary Salad

Contributed By: Lynda Herman


4-6 ripe heirloom tomatoes, cut into wedges

1 bunch of celery, cut into 2 inch sections. Include some of the leaves!

1/8 cup capers (you can substitute olives if you like) (I used sliced olives)

1/4 cup olive oil

3 tablespoons horseradish (I used finely minced onion)

1 tablespoon Worcestershire sauce

2 tablespoons vodka

1/2 tsp. Tabasco

1 teaspoon celery seeds, plus extra for garnish

Fresh ground pepper and coarse salt


1. Gently combine tomatoes, celery and capers in a salad bowl.

2. Combine all remaining ingredients (Dressing) except for salt and pepper in a jar with a tight lid (mason jars are great for this). Shake vigorously until well combined, and then add salt and pepper to taste. (I just used a whisk for the dressing)

3. Pour dressing over salad and mix gently. Garnish with a scattering of celery seeds and serve.

Helpful Hints:

Yeild 4 servings

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