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Layered Gazpacho Salad
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1
Reviews
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By:
Sharon Brownlee
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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.
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INGREDIENTS
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1 bag (8 ounces)
Mediterranean lettuce blend
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2 medium tomatoes, diced
(2 cups)
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2 medium cucumbers, diced
(2 cups)
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1 medium green bell pepper,
chopped (1 cup)
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1/2 cup finely chopped
red onion
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2 hard-cooked eggs, chopped
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1 cup seasoned croutons
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Lemon-Garlic Vinaigrette (ingredients follow):
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1/2 cup olive or canola oil
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1/4 cup red wine vinegar
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2 tablespoons lemon juice
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1 teaspoon salt
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1/4 teaspoon pepper
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1 clove garlic, finely chopped
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DIRECTIONS
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1:
For Vinaigrette: Shake all ingredients in tightly covered container.
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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.
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3:
Sprinkle eggs and croutons over salad. Toss before serving.
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4:
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