Cajun Bloody Mary Tomato Salad
Author: Robin E. H. Ove
Recipe type: Salad
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
- 2 pounds vine ripened fresh tomatoes, diced (choose your favorites)
- 1 pound small grape or lemon drop yellow tomatoes, halved
- 1 cup inner celery stalks, leaves and all, finely chopped
- 1 cup red onion, finely chopped
- ½ cup Spanish olives, halved
- 2 tablespoons fresh basil, finely shredded
- 2 tablespoons, olive brine
- 1 ½ tablespoons fresh lime juice
- ¼ cup olive oil
- 1 tablespoon prepared horseradish (or to taste)
- 1 teaspoon Louisiana Hot Sauce
- 1 teaspoon Cajun Spice Mix (no salt variety)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ⅛ teaspoons ground cayenne pepper
- ½ teaspoon celery seeds
- Combine chopped tomatoes, celery, red onion, olives and basil in large bowl.
- In a smaller bowl whisk together lime juice, prepared horseradish, hot sauce and spices.
- Pour over fresh tomato mixture and gently stir to coat with dressing.
- Chill for 1 - 2 hours then serve.
Recipe by What about the food? at https://whataboutthefood.com/time-for-a-cajun-bloody-mary-tomato-salad/
3.2.2029