Description
A recipe for Gazpacho Salad

Ingredients

• 1 large tomato, cut in 1/2-inch slices
  
• 1 large cucumber, peeled in strips and cut in 1/2-inch slices
  
• 3 large white mushrooms, sliced
  
• 1 medium green bell pepper, seeded and cut in 1/2-inch rings
  
• 1 medium onion, sliced and separated into rings*
  
• 8 green or red leaf lettuce leaves
  
• 8 pitted kalamata olives, halved lengthwise, for garnish
  
• Dressing
  
• 1/2 cup tomato juice
  
• 1 tablespoon distilled white vinegar
  
• 1 clove garlic, chopped
  
• 1/4 teaspoon dry mustard
  
• 1/4 teaspoon sweet paprika
  
• 1/2 slice white bread, crust removed
  
• Salt and freshly ground black pepper

Preparation
In wide bowl, layer tomato, cucumber, mushrooms, pepper and onion.

For dressing, in mini food processor, whirl tomato juice with vinegar, garlic, mustard, paprika and bread. Season dressing to taste with salt and pepper. Pour dressing over layered salad, cover with plastic wrap and refrigerate overnight.

To serve, arrange lettuce leaves on 4 salad plates. Divide chilled salad equally over lettuce. Spoon dressing onto salad and garnish with olives.

* Extra onion can be kept up to 1 week in refrigerator in sealed container to use in salsas, marinades, sandwiches or other salads.

Recipe from The 12 Best Foods Cookbook by Dana Jacobi © 2005 by Rodale, Inc. Permission granted to National Onion Association by Rodale, Inc., Emmaus, PA 18098.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available