Layered Gazpacho Salad( Low Calorie) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This came from a Betty Crocker Diabetes Cookbook. Ingredients:
1/2 cup olive oil or 1/2 cup canola oil |
1/4 cup red wine vinegar |
2 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, finely chopped |
1 (16 ounce) bag mediterranean lettuce |
2 medium tomatoes, diced (2 cups) |
2 medium cucumbers, diced (2 cups) |
1 medium green bell pepper, chopped (1 cup) |
1 cup sliced beet |
1/2 cup finely chopped red onion |
2 hard-cooked eggs, chopped |
1 cup seasoned croutons |
Directions:
1. In tightly covered container, shake all vinaigrette ingredients until well blended.
2. In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion and beets Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
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