Dilly Tomato and Beet Salad recipe

4 servings

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

In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill.

Season with salt and pepper.

In a separate bowl, toss together the tomatoes, celery, green onion, and beets.

Toss with the dressing mixture just before serving.