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Gazpacho Salad

chef.cristian's picture
<p><a href="https://www.flickr.com/photos/laurelfan/50537586/">Gazpacho Salad</a></p>
Ingredients
  Peeled chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Peeled seeded diced cucumber 1 Cup (16 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Corn kernels 1⁄2 Cup (8 tbs), cooked, drained (Fresh Or Frozen)
  Lime juice 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Water 2 Teaspoon
  Extra virgin olive oil 1 Teaspoon
  Minced fresh garlic 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground red pepper 1 Pinch
  Romaine lettuce head 1 Medium, torn into bite-sized pieces
  Peeled diced jicama 1 Cup (16 tbs)
  Fresh cilantro 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a large salad bowl, combine all the salad ingredients and toss.
2. In a small bowl make dressing by combining the ingredients for it.
3. Whisk with a fork until well blended.
4. Pour the dressing over the salad and mix well using two large salad spoons.
5. Cover the bowl and refrigerate for 3 hours or overnight to marinate and chill.

SERVING
6. In a large bowl toss together lettuce, jicama and cilantro
7. On 6 salad plates or on one large platter, heap lettuce mixture
8. Spoon chilled salad over the bed of lettuce
9. Drizzle with dressing remaining in the bowl.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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