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Gazpacho Salad

Recipe

Title:

Gazpacho Salad

Categories:

Salads, Diabetic, Vegetarian, Mexican

Yield:

5 servings

Ingredients

• 1 md Tomato, chopped
• 3 tb Red Wine Vinegar
• 1/2 md Cucumber, chopped
• 2 tb Lemon Juice, freshly
• 1/2 md Green Pepper, seeded and
• -squeezed
• -chopped
• 1 tb Olive Oil
• 1
• Celery Stalk, finely chopped
• 1 ts Dijon-Style Mustard
• 1/4 c Onion, chopped
• 1/2 ts Oregano
• 1 tb Parsley, freshly chopped
• 1/2 ts Garlic Powder
• HERB DRESSING:

Directions

1. Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.

Directions

1. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Directions

1. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.

Directions

1. Pour dressing over the vegetables; toss gently

Directions

1. Chill at least 2 hours.

Directions

1. Arrange lettuce leaves on serving platter.
2. Spoon salad over leaves and serve.

Directions

1. Yield: 5 servings

Directions

1. One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8
2. g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Directions

1. Exchange: 1 Vegetable 1/2 Fat

Directions

1. Source: "The U.C.S.D.
2. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S.,
3. R.D.;
4. Barbara Grasse, R.D.,
5. C.D.E.;
6. and Annie Durning, M.S.,
7. R.D.

Directions

1. Shared by: Norman R.
2. Brown

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