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Layered Gazpacho Salad

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Layered Gazpacho Salad
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 9
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Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

Ingredients

Lemon-Garlic Vinaigrette

1/2
cup olive or canola oil
1/4
cup red wine vinegar
2
tablespoons lemon juice
1
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped

Salad

1
bag Mediterranean lettuce blend
2
medium tomatoes, diced (2 cups)
2
medium cucumbers, diced (2 cups)
1
medium green bell pepper, chopped (1 cup)
1/2
cup finely chopped red onion
2
hard-cooked eggs, chopped
1
cup seasoned croutons

Directions

  • 1 In tightly covered container, shake all vinaigrette ingredients until well blended.
  • 2 In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Tips  

Traditional gazpacho is an uncooked tomato-based cold vegetable soup originating in southern Spain. It features a pureed or finely chopped combination of bell peppers, cucumbers, onions, celery, garlic, vinegar, oil and sometimes lemon juice.

Tomatoes, green bell peppers and cucumbers give you a hefty dose of vitamins A and C in this tasty salad combination.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
(
Calories from Fat
125
)
Daily Value
Total Fat
14 g
(
Saturated Fat
2 g
)
Cholesterol
45 mg
Sodium
340 mg
Potassium
280 mg
Total Carbohydrate
9 g
(
Dietary Fiber
1 g
)
Protein
3 g
Daily Value*:
Vitamin A
24%
24%
Vitamin C
42%
42%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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