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 min
  • Total Time 1 hr 15 min
  • Servings 9

Ingredients

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.

Expert Tips

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.

Tomatoes, green bell peppers and cucumbers give you a hefty dose of vitamins A and C in this tasty salad combination.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
(
Calories from Fat
125 ),
% Daily Value
Total Fat
14 g
14 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
45 mg
45 %;
Sodium
340 mg
340 %;
Total Carbohydrate
9 g
9 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
42%;
Calcium
2%;
Iron
6%;
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.