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Home Made Gazpacho Salad

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Gazpacho Salad has an Out of this world taste. The red wine vinegar and tomatoes gives the Gazpacho Salad Energizing taste. Must catch it
  Cucumbers 2 Large, diced
  Green pepper 1 Large, slivered
  Red onion 1 Large, sliced
  Spanish onion 1 Large, chopped
  Chick peas/Red kidney beans 1 Can (10 oz), well drained
  Ripe firm tomatoes 8 , chopped
  Black olives 10 , pitted
  Flat anchovies 1 Can (10 oz), drained
  Garlic 2 Clove (10 gm), minced
  White wine vinegar/Red wine vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Fresh chopped parsley 2 Tablespoon, chopped
  Chopped chives 1 Teaspoon, chopped
  Salt To Taste
  Pepper To Taste

Colorfully layer each vegetable in large brandy snifter, interspersing anchovies and olives.
Sprinkle each layer with garlic, salt, and pepper.
Layer to top of brandy snifter; cover.
Refrigerate until chilled.
Combine marinade ingredients; chill.
Just before serving, carefully pour mixed marinade over salad.
Amounts can be adjusted according to size of glass container.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2789 Calories from Fat 1052

% Daily Value*

Total Fat 121 g186.3%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 170.1 mg56.7%

Sodium 1475.3 mg61.5%

Total Carbohydrates 312 g103.9%

Dietary Fiber 80.7 g322.8%

Sugars 108.3 g

Protein 135 g270.3%

Vitamin A 251.5% Vitamin C 646.2%

Calcium 113.5% Iron 193.8%

*Based on a 2000 Calorie diet

Home Made Gazpacho Salad Recipe