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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Gazpacho Salad with Tomato Vinaigrette

You can serve this refreshing salad like a salsa with chips.

Cooking Light MAY 2004

  • Yield: 5 servings (serving size: 3/4 cup)

Ingredients

  • Vinaigrette:
  • 3 tablespoons tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon hot sauce
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 2 cups (1/2-inch) diced tomato (about 1 pound)
  • 1 1/2 cups (1/2-inch) diced cucumber
  • 1/2 cup (1/4-inch) diced green bell pepper
  • 2 tablespoons minced shallots
  • 2 tablespoons coarsely chopped fresh basil

Preparation

To prepare vinaigrette, combine first 7 ingredients, stirring with a whisk.

To prepare salad, combine tomato, cucumber, bell pepper, shallots, and basil in a large bowl. Add vinaigrette; toss gently to coat.

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 49%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 7.7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 171mg
  • Calcium: 20mg
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Gazpacho Salad with Tomato Vinaigrette recipe

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