Recipe for cooking bloody mary dressing

Salad Dressings :: Salad Dressings for Vegetables

Bloody Mary Dressing

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

Source: Donna

Makes approximately: 1 1/2 C.

1/4 C. red wine vinegar
1 Tbsp. Lea & Perrins Worcestershire Sauce
1 Tbsp. fresh lemon juice
1 Tbsp. prepared horseradish
1/2 tsp. dried basil
1/2 tsp. anchovy paste, optional
2 garlic cloves, chopped finely
2/3 C. extra virgin olive oil
1 lrg. ripe tomato, peeled, seeded and chopped
Salt and pepper, to taste

In a food processor or blender, Mix together vinegar, Worcestershire sauce, lemon juice, horseradish, basil, anchovy paste and garlic. Pulse until just blended. With motor running slowly, drizzle in extra virgin olive oil. After all the oil has been incorporated, add the tomato and blend until chopped finely. Season to taste.

Tip: Serve over the mixed greens, sliced vine ripe tomatoes, cooked asparagus, and sprinkle with chopped celery. The sauce is also delicious over cooked green beans.

Try Bloody Mary Dressing as a dipping sauce; your guests will love its refreshing taste.