Guest guest Posted July 14, 2004 Report Share Posted July 14, 2004 Layered Gazpacho Salad Serves 8 Betty Crocker's Diabetes Cookbook 1 (8 oz) bag Mediterranean lettuce blend 2 medium tomatoes, diced 2 medium cucumbers, diced 1 medium green bell pepper, chopped 1/2 cup finely chopped red onion 2 hard-cooked eggs, chopped 1 cup seasoned croutons Lemon-Garlic Vinaigrette: 1/2 cup olive or canola oil 1/4 cup red wine vinegar 2 tbsp lemon juice 1 tsp salt 1/4 tsp pepper 1 clove garlic, finely chopped Put the lettuce in a large bowl. Layer on top the tomatoes, cucumbers, bell pepper and onions. Prepare the vinaigrette by shaking together, in a covered container, the oil, vinegar, lemon juice, salt, pepper and garlic. Pour the vinaigrette over the salad; cover and refrigerate 1 to 2 hours to blend flavors. Meanwhile, hard-cook the eggs and chop them. To serve, sprinkle the chopped eggs and croutons over the salad. Toss. Calories146;Carbs 5g;Protein 3g;Fat 13g;Chol 47mg;Sodium 287mg;Fiber 2g Exchanges: 1 Vegetable; 2-1/2 Fat Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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