Gazpacho Salad
Yield
5 servingsPrep
30 minCook
0 minReady
2 hrsLow 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 |
|
| ½ | medium |
cucumbers
chopped |
|
| ½ | medium |
green bell peppers
seeded and chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
freshly chopped |
|
| Herb dressing | |||
| 3 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
tomatoes
chopped |
|
| 0.5 | medium |
cucumbers
chopped |
|
| 0.5 | medium |
green bell peppers
seeded and chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
parsley leaves
freshly chopped |
|
| Herb dressing | |||
| 45 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | 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.
