Layered Gazpacho Salad

Layered Gazpacho Salad

Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

9

servings

Lemon-Garlic Vinaigrette
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
Salad
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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Traditional gazpacho is an uncooked tomato-based cold vegetable soup originating in southern Spain. It features a pureed or finely chopped combination of bell peppers, cucumbers, onions, celery, garlic, vinegar, oil and sometimes lemon juice.
Health Twist
Tomatoes, green bell peppers and cucumbers give you a hefty dose of vitamins A and C in this tasty salad combination.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 165
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 2 g,),
  • Cholesterol 45 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 9 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.