Title: Gazpacho Salad
Categories: Salad Diabetic Vegetarian Mexican
Yield: 5 Servings

1	md	Tomato, chopped
1/2	md	Cucumber, chopped
1/2	md	Green Pepper, seeded and chopped
1		Celery Stalk, finely chopped
1/4	c	Onion, chopped
1	tb	Parsley, freshly chopped
		HERB DRESSING:
3	tb	Red Wine Vinegar
2	tb	Lemon Juice, freshly squeezed
1	tb	Olive Oil
1	ts	Dijon-Style Mustard
1/2	ts	Oregano
1/2	ts	Garlic Powder

Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.

Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.

Pour dressing over the vegetables; toss gently

Chill at least 2 hours.

Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.

Yield: 5 servings

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

previous

next