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