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    You are in: Home / Recipes / Bloody Salad Recipe
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    Bloody Salad

    Bloody Salad. Photo by breezermom

    1/1 Photo of Bloody Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Boomette's Note:

    From a salad cookbook

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    Units: US | Metric



    1. 1
      Dice the tomato and celery and put in a bowl.
    2. 2
      Prepare the dressing, mixing all ingredients. Put on the veggies and stir with a spoon to coat well.
    3. 3
      In a plate, put lettuce leaves and put the veggies in the center. Garnish with a lemon slice. Serve immediately.
    4. 4
      The tomato and celery can be mixed the day before and kept in the fridge 12 hours.

    Ratings & Reviews:

    • on September 21, 2010


      Very good salad! I reviewed this during the time that was my original review never posted. I used V-8 juice, and everything came together wonderfully.. Thanks for sharing your recipe.

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    • on September 29, 2009


      Great idea for a salad. I added some garlic. I served it on shredded lettuce instead on a leaf. I usually have all these ingredients on hand so I'm sure I'll make it again.

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    • on September 11, 2009


      This was a perfect combination of tasteful salad additions, (I added a bit of sliced red onion - cause I had to use this for another recipe) and the dressing! Oh the dressing...easy to put together, and I used the optional Tabasco and cayenne pepper addition as this only added spice and not heat. I didn't have celery salt so I added 1/8 teaspoon of salt to minced homemade dried celery leaves and sprinkled this right on the salad. Very tasty! Made for *Everyday is a Holiday* September 09

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    Read All Reviews (4)


    Nutritional Facts for Bloody Salad

    Serving Size: 1 (101 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 57.3
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 34.9 mg
    Total Carbohydrate 4.1 g
    Dietary Fiber 1.2 g
    Sugars 2.4 g
    Protein 0.8 g

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