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Spicy Gazpacho Salad
Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.—Donna Marie Ryan, Topsfield, Massachusetts
10 Servings
Prep: 25 min. + chilling
Ingredients
3 cups chopped and seeded tomatoes
1 medium cucumber, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
1 celery rib, thinly sliced
1 tomatillo, husk removed, seeded and chopped
1/2 cup red wine vinaigrette
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 bunch romaine, torn
Directions
In a large bowl, combine the first six ingredients. In a small bowl,
whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic,
pepper, pepper sauce and salt. Pour over tomato mixture; toss to
coat. Cover and refrigerate for 4 hours.
Just before serving, place romaine in a large serving bowl. Top with
vegetable mixture and toss to combine. Yield: 10 servings.
Nutrition Facts:
1 serving equals 67 calories,
© Taste of Home 2013
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Spicy Gazpacho Salad
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Nutrition Facts:
4 g fat (trace saturated fat), 0 cholesterol, 333 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.
© Taste of Home 2013