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Layered Gazpacho Salad

Layered Gazpacho Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 9
Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!
Updated October 21, 2008

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

Steps

  • 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.

  • 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 Facts

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