Gazpacho Salad Recipe
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! — Florence Jacoby, Granite Falls, Minnesota
This recipe is:
Quick
* 10-12 Servings
* Prep: 20 min. + chilling
Ingredients
* 4 tomatoes, diced and seeded
* 2 cucumbers, peeled and diced
* 2 green peppers, seeded and diced
* 1 medium onion, diced
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 teaspoon salt
* 1/2 teaspoon pepper
*
DRESSING:
* 1/2 cup olive oil
* 1/4 cup white vinegar
* Juice of 1 lemon (about 1/4 cup)
* 1 tablespoon chopped fresh parsley
* 2 garlic cloves, minced
* 2 teaspoons chopped green onions
* 1/2 teaspoon salt
* 1/4 teaspoon ground cumin
Directions
* In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
* In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon. Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 cup) equals 116 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.
Gazpacho Salad published in Taste of Home June/July 1993, p39
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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