Gazpacho Salad

Yields:	5 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	0 minutes
	Ready In	2 hours

Ingredients

1	medium	tomato	chopped
1/2	medium	cucumber	chopped
1/2	medium	green bell pepper	seeded and chopped
1	each	celery stalk	finely chopped
1/4	cup	onion	chopped
1	tablespoon	parsley leaves	freshly chopped
		---	Herb Dressing
3	tablespoons	red wine vinegar
2	tablespoons	lemon juice	freshly squeezed
1	tablespoon	olive oil
1	teaspoon	dijon mustard
1/2	teaspoon	oregano
1/2	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.

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Member Review

100% Parmesan Chicken

This was nice, but could be improved. I'd add garlic to the coating next time and have something with a sauce accompanying. I had potato wedges and stir-fried mange tout. It needs something 'wet' with it. Chldren enjoyed it. I added cayenne pepper instead of black, which was nice.

Reviewed by jennymcc

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