Gazpacho salad
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Tomato, chopped |
| ½ | medium | Cucumber, chopped |
| ½ | medium | Green Pepper, seeded and chopped |
| 1 | Celery Stalk, finely chopped | |
| ¼ | cup | Onion, chopped |
| 1 | tablespoon | Parsley, freshly chopped |
| 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 |
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 = 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