Beet / Celery Salad
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
3 cups chopped cooked beets
1 cup finely chopped celery
1/2-1 cup chopped red onion
2 eggs, hard-cooked and chopped
1/2 cup chopped dill pickles
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup gf red wine vinegar
1/2 cup salad oil
1/2 cup sugar
Recipe
Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
Pour dressing over vegetables and stir to mix.
Cover and refrigerate 6 hours or overnight before serving.
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