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Bloody Mary (aka Festival ‘Salad’)

A tall, chilled festival salad with tomato tang and smoky heat.
Velvety Bloody Mary flavor: lime-bright, peppery, a little sweet.
Looks bold, tastes refreshing, and hits just like brunch feels.

breakfast ⏱ 10 min 120 kcal / portion 12.0 g carbs / portion (estimated) celeryglutenmustardsoysulphites 🔗 Original source

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Bloody Mary (aka Festival ‘Salad’)
v3 · rb0e705f985 20260727Z1751 1 l tomato juice celery stalk to taste 🍳 bring to the boil in a small saucepan 🍳 turn off the heat and cool completely 🌀 stir in balsamic vinegar, chilli, sugar, black pepper, celery salt, vodka, and lime juice 🌀 stir in tomato juice to combine place ice cubes into 4 tall glasses 🌀 pour the bloody mary mix over the ice ⏳ add a celery stalk to each glass and mix to chill Bloody Mary Salad 🥗 120 ml worcestershire sauce 1½ tsp balsamic vinegar 1 tsp aleppo chilli 1 tsp urfa chilli 1 tsp sugar ½ tsp black pepper ½ tsp celery salt 160 ml vodka 2 tbsp lime juice vodka, lime juice tomato juice celery stalk
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Preparation steps

  1. bring to the boil in a small saucepan
  2. turn off the heat and cool completely
  3. stir in balsamic vinegar, chilli, sugar, black pepper, celery salt, vodka, and lime juice
  4. stir in tomato juice to combine
  5. place ice cubes into 4 tall glasses
  6. pour the bloody mary mix over the ice
  7. add a celery stalk to each glass and mix to chill

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