A recipe for Gazpacho Salad. Follow the simple recipe instructions for Gazpacho Salad shared by other home cooking experts.
Ingredients
1 med. Tomato, chopped1/2 med. Cucumber, chopped
1/2 med. Green Pepper, seeded and chopped
1 Celery Stalk, finely chopped
1/4 c. Onion, chopped
1 Tbs. Parsley, freshly chopped
HERB DRESSING: 3 Tbs. Red Wine Vinegar
2 Tbs. Lemon Juice, freshly squeezed
1 Tbs. Olive Oil
1 Tsp. Dijon-Style Mustard
1/2 Tsp. Oregano
1/2 Tsp. Garlic Powder
Directions
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving, 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
