Gazpacho Salad
Yield: 5 Servings  VG, VN, WF, GF, DF, SoF, EF

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 Lettuce leaves

HERB DRESSING

3 tb Red wine vinegar 2 tb Lemon juice, freshly squeezed 1 tb Olive oil

1 ts 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.

Summer 2000 Vegetarian Page
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Last modified: April 09, 2002