1 small stalk celery
1 bunch green onions
1 cucumber (unpeeled)
3 medium tomatoes
1 large green pepper
1/4 c. vegetable oil
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. white horseradish
1/8 tsp. pepper
1 tsp. salt
1 (46 oz.) can tomato juice or V-8 juice
1/2 clove garlic, minced (optional)

Grate or chop vegetables fine by hand or use a food processor. Mix the remaining ingredients thoroughly and combine with vegetables. Refrigerate several hours or overnight.

Makes 8 servings.