Dilly Tomato and Beet Salad

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup safflower oil
• 2 tablespoons walnut oil
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice and minced dill in a small bowl.

2. Season the dressing with salt and pepper to taste and whisk again.

3. Place the diced tomatoes, chopped celery, chopped green onion and chopped drained red beets in a large bowl.

4. Pour about two-thirds of the dressing over the vegetables and toss gently to coat.

5. Taste the salad and add more salt and pepper if needed.

6. Cover and refrigerate for at least 30 minutes so the flavors blend, keeping the chilled salad cold until serving.

7. Just before serving, toss again and drizzle with the remaining dressing.