Gazpacho Salad

2 hours Prep: 30 minutes Cook: 0 minutes

39 calories per serving view nutrition facts

5 servings suggest servings

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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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Nutrition Facts

Serving Size 91g

Amount per Serving

Calories 39 60% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 22mg	1%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	7%		Vitamin C	30%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Recipe Bite

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