- 1/4 cup safflower oil
- 2 tablespoons walnut oil
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 cup minced fresh dill weed
- salt and pepper to taste
- 2 tomatoes, diced
- 1 stalk celery, chopped
- 1 green onion, chopped
- 1 (15 ounce) can red beets, drained and chopped
- In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper.
- In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.
05/19/2018
recipepes.com
Dilly Tomato and Beet Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
