Layered Gazpacho Salad Recipes

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GAZPACHO SALAD



Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

Steps:

  • Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
  • Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
  • In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

LAYERED GAZPACHO SALAD( LOW CALORIE)



Layered Gazpacho Salad( Low Calorie) image

Make and share this Layered Gazpacho Salad( Low Calorie) recipe from Food.com.

Provided by GingerlyJ

Categories     Onions

Time 1h15m

Yield 1 salad, 9 serving(s)

Number Of Ingredients 14

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

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • 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.

LAYERED GAZPACHO SALAD



Layered Gazpacho Salad image

Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 9

Number Of Ingredients 13

1/2 cup olive or canola oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag Mediterranean lettuce blend
2 medium tomatoes, diced (2 cups)
2 medium cucumbers, diced (2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup finely chopped red onion
2 hard-cooked eggs, chopped
1 cup seasoned croutons

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

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