Gazpacho salad

 
                               GAZPACHO SALAD
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Salads                           Low-Cal
                 Vegetarian                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Tomato, chopped
      1/2   md           Cucumber, chopped
      1/2   md           Green Pepper, seeded and
                         -chopped
    1                    Celery Stalk, finely chopped
      1/4   c            Onion, chopped
    1       tb           Parsley, freshly chopped
                         HERB DRESSING:
    3       tb           Red Wine Vinegar
    2       tb           Lemon Juice, freshly
                         -squeezed
    1       tb           Olive Oil
    1       t            Dijon-Style Mustard
      1/2   ts           Oregano
      1/2   ts           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 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 ñ/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
   
   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
  
 
 
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