Colorful Gazpacho Salad Recipe

Colorful Gazpacho Salad Recipe photo by Taste of Home

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The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.—Brenda Hoffman, Stanton, Michigan

This recipe is:

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Diabetic Friendly

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Colorful Gazpacho Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

5 medium tomatoes, seeded and chopped
1 cup chopped peeled cucumber
3/4 cup chopped red onion
1 small sweet red pepper, chopped
1/2 cup fresh or frozen corn
1 tablespoon lime juice
1 tablespoon red wine vinegar
2 teaspoons water
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
8 cups torn romaine
1 cup diced peeled jicama
1/2 cup minced fresh cilantro

Directions

In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled.
Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture. Yield: 8 servings.

Nutritional Facts 1 serving equals 58 calories, 1 g fat (trace saturated fat), 0 cholesterol, 87 mg sodium, 12 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Colorful Gazpacho Salad in Country Woman Christmas Annual 2008, p49