Monday, January 12, 2015

Bloody Mary Salad

From Food & Wine's Dana Cowin
1/4 cup plain whole-milk Greek yogurt
1/2 teaspoon kosher salt
1 tablespoon prepared horseradish
1 tablespoon white wine vinegar
Tabasco sauce to taste
1 pound cherry tomatoes, halved
4 large celery stalks, thinly sliced on the bias
1/4 cup Spanish green olives, pitted and roughly chopped

1. Whisk together dressing ingredients
2. Place tomatoes on platter, scatter celery and olives throughout. Drizzle with dressing and serve immediately.

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