Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 small | Celery stalk |
| 1 bunch | Green onions |
| 1 \N | Cucumber, unpeeled |
| 3 mediums | Tomatoes |
| 1 large | Green pepper |
| ¼ cup | Vegetable oil |
| ¼ cup | Wine vinegar |
| ¼ cup | Worcestershire sauce |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | White horseradish |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Salt |
| 1 can | Tomato juice (46 oz) |
Grate or chop vegetables fine by hand or use a food processor.Mix remaining ingredients thoroughly and combine with vegetables.
Refrigerate several hours or overnight. Serves 8.
Source: Suncoast Seasonings, by the Dunedin Youth Guild, Inc., Dunedin, FL; received in November Cookbook Swap from Sue Woodward/MM by DEEANNE