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Gazpacho Salad

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Recipe

 

Yield

5 servings

Prep

30 min

Cook

0 min

Ready

2 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 medium tomatoes
chopped
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½ medium cucumbers
chopped
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½ medium green bell peppers
seeded and chopped
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1 each celery stalks
finely chopped
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¼ cup onions
chopped
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1 tablespoon parsley leaves
freshly chopped
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Herb dressing
3 tablespoons red wine vinegar
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2 tablespoons lemon juice
freshly squeezed
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1 tablespoon olive oil
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1 teaspoon dijon mustard
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½ teaspoon oregano
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½ teaspoon garlic powder
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Ingredients

Amount Measure Ingredient Features
1 medium tomatoes
chopped
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0.5 medium cucumbers
chopped
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0.5 medium green bell peppers
seeded and chopped
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1 each celery stalks
finely chopped
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59 ml onions
chopped
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15 ml parsley leaves
freshly chopped
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Herb dressing
45 ml red wine vinegar
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3E+1 ml lemon juice
freshly squeezed
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15 ml olive oil
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5 ml dijon mustard
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2.5 ml oregano
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2.5 ml garlic powder
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 3960% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 30%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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