Side Pannel
Gazpacho Salad
Gazpacho Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Vegetarian, Salads, Mexican
Ingredients List
- 1 md Tomato, chopped
- 1/2 md Cucumber, chopped
- 1/2 md Green Pepper, seeded and
- -chopped
- 1 Celery Stalk, finely chopped
- 1/4 c Onion, chopped
- 1 tb Parsley, freshly chopped
- HERB DRESSING:
- 3 tb Red Wine Vinegar
- 2 tb Lemon Juice, freshly
- -squeezed
- 1 tb Olive Oil
- 1 ts Dijon-Style Mustard
- 1/2 ts Oregano
- 1/2 ts 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
Shared by: Norman R. Brown
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
Shared by: Norman R. Brown
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