4 cups chopped peeled tomato
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper
Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.
Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper
Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.
Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.
