GAZPACHO SALAD

• 1 md Tomato, chopped
• 1 /2 md Cucumber, chopped
• 1 /2 md Green Pepper, seeded and
• -chopped
• 1 Celery Stalk, finely chopped
• 1 /4 c Onion, chopped
• 1 tb Parsley, freshly chopped
• HERB DRESSING:
• 3 tb Red Wine Vinegar
• 2 tb Lemon Juice, freshly
• -squeezed
• 1 tb Olive Oil
• 1 ts Dijon-Style Mustard
• 1 /2 ts Oregano
• 1 /2 ts Garlic Powder

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.

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