|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Layered Gazpacho Salad
|
|
by:
Sharon Brownlee
|
|
|
|
Layered Gazpacho Salad Recipe layers tomatoes, cucumbers, bell peppers and red onions on lettuce then drizzles with Lemon-Garlic Vinaigrette made with canola oil, wine vinegar, lemon juice and garlic then tops all with hard-cooked eggs and croutons.
|
INGREDIENTS
|
|
1 bag (8 ounces)
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
|
|
Lemon-Garlic Vinaigrette (ingredients follow):
|
|
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
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
For Vinaigrette: Shake all ingredients in tightly covered container.
|
|
|
|
2:
Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over top. Cover and refrigerate
1 to 2 hours to blend flavors.
|
|
|
|
3:
Sprinkle eggs and croutons over salad. Toss before serving.
|
|
|
|
4:
|