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Gazpacho Salad |
1 medium tomatoes, chopped 1/2 medium cucumber, chopped 1/2 medium green pepper, seeded chopped 1 celery stalk, finely chopped 1/4 cup onion, chopped 1 tbsp. parsley, fresh, chopped FOR THE HERB DRESSING: 3 tbsp. red wine vinegar 2 tbsp. lemon juice, fresh squeezed 1 tbsp. olive oil 1 tsp. Dijon-style mustard 1/2 tsp. oregano 1/2 tsp. 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 13x9x2-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 |