Layered Gazpacho Salad

 

1/2

cup olive or canola oil

1/4

cup red wine vinegar

2

tablespoons lemon juice

1

teaspoon salt

1/4

teaspoon pepper

1

clove garlic, finely chopped

1

bag Mediterranean lettuce blend

2

medium tomatoes, diced (2 cups)

2

medium cucumbers, diced (2 cups)

1

medium green bell pepper, chopped (1 cup)

1/2

cup finely chopped red onion

2

hard-cooked eggs, chopped

1

cup seasoned croutons

• 1 In tightly covered container, shake all vinaigrette ingredients until well blended.
• 2 In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.