Bloody Mary Tomato Salad

• 2 tablespoons prepared horseradish
• 2 tablespoons olive oil
• 2 tablespoons vodka (optional)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons hot pepper sauce (I use Frank's)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
• 4 stalks celery, cut into 1/4 inch slices
• 1 zucchini, cut into 1/4 inch slices

1. In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
2. Add tomatoes, celery, and zucchini and toss to combine.
3. Cover and refrigerate 2 hours.
4. To serve, toss again to coat with dressing.

horseradish, olive oil, vodka, lemon juice, hot pepper, worcestershire sauce, salt, fresh ground pepper, tomatoes, stalks celery, zucchini

Taken from www.food.com/recipe/bloody-mary-tomato-salad-390498 (may not work)