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Gazpacho Salad
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Publications International, Ltd., the Editors of. "Gazpacho Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/gazpacho-salad-recipe.htm> 21 November 2008.
Gazpacho Salad
Yield: Makes 6 servings
This colorful and spicy salad features the same combination of tastes and textures found in the famous cold Mexican soup. Try it with tortilla chips.
Ingredients:
1-1/2
cups peeled and coarsely chopped tomatoes*
1
cup peeled, seeded and diced cucumber
3/4
cup chopped onion
1/2
cup chopped red bell pepper
1/2
cup fresh or frozen corn kernels, cooked and drained
1
tablespoon lime juice
1
tablespoon red wine vinegar
2
teaspoons water
1
teaspoon extra-virgin olive oil
1
teaspoon minced fresh garlic
1/4
teaspoon salt
1/4
teaspoon black pepper
Pinch ground red pepper
1
medium head romaine lettuce, torn into bite-size pieces
1
cup peeled and diced jicama
1/2
cup fresh cilantro sprigs
Preparation:
1.
Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt, black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well. Cover and refrigerate several hours to allow flavors to blend.
2.
Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 14 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 14 % |
| Calories | 71 |
| Protein | 3 g |
| Sodium | 105 mg |
Dietary Exchange:
| Vegetable | 3 |
This recipe appears in: Mexican
