Title: Chunky Gazpacho Salad
Categories: Salad
Yield: 6 Servings
| CUMIN DRESSING |
| 1 | ts | Ground cumin |
| 3 | tb | Extra-virgin olive oil |
| 1/4 | c | Red-wine vinegar |
| 1/2 | ts | Kosher (coarse) salt |
| 1/2 | ts | Fresh ground black pepper |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1 | sm | Clove garlic; mashed |
| 2 | tb | Vegetable juice; such as V-8 juice |
| 2 | tb | Chopped fresh parsley; optional |
| SALAD |
| 2 | | Cucumbers; peeled |
| 1 | | Red green bell pepper |
| 1 | | Green bell pepper |
| 1/2 | | Red onion; minced |
| 2 | | Green onions; very thinly sliced |
| 4 | lg | Ripe tomatoes; diced =OR=- 4 cups canned drained Italian pl |
| 8 | | Leaves romaine lettuce; broken in pieces or shredded |
| 1 1/2 | c | Croutons |
| | | Fresh nasturtium blossoms for garnish; optional |
1. For cumin dressing, mix cumin and oil in a small skillet and heat,
stirring constantly, to release the full flavor of the cumin, about 1
minute. Add to the remaining dressing ingredients and whisk until well
mixed. Set aside.
2. For salad, cut peeled cucumbers in half lengthwise, scoop out the
seeds and watery pulp with a small spoon and discard. Thinly slice the
seeded cucumber halves.
3. Seed and cut the bell peppers into 1 by 1/4-inch strips. Combine all
of the vegetables and the lettuce with the dressing and mix well.
Refrigerate until ready to serve.
4. Top each serving with 3 tablespoons of the croutons and a few
nasturtium blossoms, if desired.
Nutrition information per serving: 120 calories; no cholesterol; 6 g fat;
277 mg sodium.
From Ann Clark's, "Quick Cuisine", Cook it Light column by Jeanne Jones,
Chicago Tribune 7/22/93.