Gazpacho salad

Yield: 5 servings

Measure Ingredient
1 medium Tomato, chopped
½ medium Cucumber, chopped
½ medium Green Pepper, seeded and chopped
1 \N Celery Stalk, finely chopped
¼ cup Onion, chopped
1 tablespoon Parsley, freshly chopped
\N \N HERB DRESSING:
3 tablespoons Red Wine Vinegar
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon Olive Oil
1 teaspoon Dijon-Style Mustard
½ teaspoon Oregano
½ teaspoon Garlic Powder

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 = ½ cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2⅘ g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable ½ Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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