Dilly Tomato and Beet Salad recipe

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Ingredients

¼ cup safflower oil
2 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ 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

Nutrition Info

280.2 calories
carbohydrate: 9.5 g
cholesterol: : -
fat: 27.3 g
fiber: 1.6 g
protein: 1.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 305.9 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper.

  2. In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.

Recipe Yield

4 servings

Recipe Note

Fresh dill goes great with tomatoes and beets. Such a refreshing salad for a hot summer evening. Add other vegetables, if you like.

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