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Spicy Gazpacho Salad Recipe
Spicy Gazpacho Salad Recipe photo by Taste of Home

Spicy Gazpacho Salad Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

1 serving equals 67 calories, 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.

Directions

  1. 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.
  2. Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine. Yield: 10 servings.
Originally published as Spicy Gazpacho Salad in Country Woman August/September 2012, p35

Nutritional Facts

1 serving equals 67 calories, 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.

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Reviewed Jan. 6, 2014

"Love this salad - so good!"

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