Layered Gazpacho Salad Recipe

1      Reviews 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. Food Category:    Salads Cuisine Origin:    Spanish    Servings:4 Nutrition facts:160 calories7.8 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   2 Hours Total Time:   2 Hours 30 Minutes

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

• For Vinaigrette: Shake all ingredients in tightly covered container.
• 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.
• Sprinkle eggs and croutons over salad. Toss before serving.

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