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Title: Gazpacho Salad
Yield:5 servings
Category:Salads, Diabetic, Vegetarian, Mexican
Rating:
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1 md Tomato, chopped 3 tb Red Wine Vinegar
1/2 md Cucumber, chopped 2 tb Lemon Juice, freshly
1/2 md Green Pepper, seeded and -squeezed
-chopped 1 tb Olive Oil
1 Celery Stalk, finely chopped 1 ts Dijon-Style Mustard
1/4 c Onion, chopped 1/2 ts Oregano
1 tb Parsley, freshly chopped 1/2 ts Garlic Powder
HERB DRESSING:

Instead of blending the vegetables to make the traditional soup, stop at
the chopping phase and serve as a salad.

Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.

Combine all ingredients for the Herb Dressing and mix or whisk until
thoroughly blended.

Pour dressing over the vegetables; toss gently

Chill at least 2 hours.

Arrange lettuce leaves on serving platter. Spoon salad over leaves and
serve.

Yield: 5 servings

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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