4 green onions, halved
1 small red onion, halved
17 roma (plum) tomatoes, peeled and sliced
1 1/2 tablespoons olive oil
1 1/2 tablespoons chili powder
1 cup white wine
1 1/3 cups bacon
salt and pepper to taste
2 large potatoes, peeled and cubed
1 (15 ounce) can black walnuts with shells
1 2/3 cups diced celery. Cut celery into small chunks. Place celery chunks in a bowl. Mix with onion and tomato juice.
Stir in oil, chili powder, wine, bacon, salt and pepper. Pour over celery.
Reduce heat to low. Cover and refrigerate 2 hours or overnight.
Break into small pieces. Transfer one celery chunk to a large mixing bowl; drizzle with bacon grease and sprinkle with walnuts.