Taste-of-gazpacho salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Red leaf lettuce | ||
| 3 | mediums | Tomatoes -- sliced |
| ½ | medium | Cucumber -- sliced |
| 1 | Avocado -- peeled and | |
| Sliced | ||
| ¼ | cup | Red onion -- chopped |
| ¼ | cup | Green pepper -- chopped |
| ½ | cup | Croutons, seasoned |
| Olive Oil and Garlic | ||
| Dressing----- | ||
| 3 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried oregano |
| 1 | Clove garlic -- minced | |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | cup | Olive oil |
Directions
1. Line platter or serving plate with lettuce. Arrange tomatoes in rows in center. Arrange cucumber at one side and avocado cubes at other side of tomatoes.
2. Sprinkle onion over cucumber and avocado; sprinkle green pepper over tomatoes. Drizzle about a third of the Olive Oil and Garlic Dressing over the salad.
3. Sprinkle salad with croutons. Serve remaining dressing in a small bowl or pitcher to add at table.
Olive Oil and Garlic Dressing: in a medium bowl, mix vinegar, salt, oregano, garlic and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Makes about ¾ cup.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File