Gazpacho Salad Recipe
Ingredients
| 1 1/2 cups peeled and coarsely chopped tomatoes | ||
| 1 cup peeled, seeded and diced cucumber | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup fresh or frozen corn kernels, cooked and drained | ||
| Lime juice | 1 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Water | 2 Teaspoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Pinch ground red peppe | ||
| 1 medium head romaine lettuce, torn into bite-sized pieces | ||
| Jicama | 1 Cup (16 tbs), peeled | |
| Cilantro | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. In a large salad bowl, combine all the salad ingredients and toss.
2. In a small bowl make dressing by combining the ingredients for it.
3. Whisk with a fork until well blended.
4. Pour the dressing over the salad and mix well using two large salad spoons.
5. Cover the bowl and refrigerate for 3 hours or overnight to marinate and chill.
SERVING
6. In a large bowl toss together lettuce, jicama and cilantro
7. On 6 salad plates or on one large platter, heap lettuce mixture
8. Spoon chilled salad over the bed of lettuce
9. Drizzle with dressing remaining in the bowl.
1. In a large salad bowl, combine all the salad ingredients and toss.
2. In a small bowl make dressing by combining the ingredients for it.
3. Whisk with a fork until well blended.
4. Pour the dressing over the salad and mix well using two large salad spoons.
5. Cover the bowl and refrigerate for 3 hours or overnight to marinate and chill.
SERVING
6. In a large bowl toss together lettuce, jicama and cilantro
7. On 6 salad plates or on one large platter, heap lettuce mixture
8. Spoon chilled salad over the bed of lettuce
9. Drizzle with dressing remaining in the bowl.
Chef
