Bloody Mary Tomato Salad

• 2 tablespoons prepared horseradish
• 2 tablespoons olive oil
• 2 tablespoons vodka (optional)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons hot pepper sauce
• 1 teaspoon Worcestershire sauce
• salt, to taste
• pepper, to taste
• 3 pints grape tomatoes, cut in half (may use cherry tomatoes)
• 4 stalks celery, cut into 1/4 inch thick diagonal slices
• celery leaves (to garnish)

1. In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
2. Add tomatoes and celery; toss to combine.
3. Cover and refrigerate 2 hours.
4. To serve, toss againto coat with dressing, and garnish with celery leaves.
5. Makes 7 cups.

horseradish, olive oil, vodka, lemon juice, hot pepper sauce, worcestershire sauce, salt, pepper, grape tomatoes, stalks celery, celery

Taken from www.food.com/recipe/bloody-mary-tomato-salad-377248 (may not work)