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Gazpacho Salad

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Submitted by nance

YIELD

5 servings

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

1 1
MEDIUM MEDIUM TOMATOES
chopped
½ 0.5
MEDIUM MEDIUM CUCUMBERS
chopped
½ 0.5
MEDIUM MEDIUM GREEN BELL PEPPERS
seeded and chopped
1 1
EACH EACH CELERY STALKS
finely chopped
¼ 59
CUP ML ONIONS
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
freshly chopped
Herb dressing
3 45
TABLESPOONS ML RED WINE VINEGAR
2 3E+1
TABLESPOONS ML LEMON JUICE
freshly squeezed
1 15
TABLESPOON ML OLIVE OIL
1 5
TEASPOON ML DIJON MUSTARD
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 39 60% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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