Best 3 Layered Gazpacho Salad Recipes
Layered gazpacho salad is a vibrant and flavorful dish that combines the classic flavors of gazpacho soup with the freshness of a salad. Made with layers of ripe tomatoes, cucumbers, bell peppers, onions, and other vegetables, this salad is a perfect appetizer or light meal for a hot summer day. The layers are dressed with a tangy vinaigrette made with olive oil, vinegar, and herbs, creating a delightful balance of flavors. With its vibrant colors and refreshing taste, layered gazpacho salad is a sure hit at any gathering.
Let's cook with our recipes!
LAYERED GAZPACHO SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 9
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
LAYERED GAZPACHO SALAD( LOW CALORIE)
Make and share this Layered Gazpacho Salad( Low Calorie) recipe from Food.com.
Provided by GingerlyJ
Categories Onions
Time 1h15m
Yield 1 salad, 9 serving(s)
Number Of Ingredients 14
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion and beets Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
LAYERED GAZPACHO SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Salad greens transform a refreshing soup into fork food. What a great idea!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 9
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.
Nutrition Facts : Calories 165, Carbohydrate 9 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
Tips:
- Don't skimp on the prep: Chopping the vegetables into small, even pieces will help them cook evenly and absorb the flavors of the dressing better.
- Use a sharp knife: A sharp knife will make quick work of chopping the vegetables and help you avoid uneven cuts.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Spread them out in a single layer so they can get nice and crispy.
- Roast the vegetables until they're slightly charred: This will give them a smoky flavor and help them caramelize.
- Make the dressing ahead of time: This will give the flavors time to meld together.
- Use a variety of herbs and spices: This will give the salad a complex flavor profile.
- Don't be afraid to experiment: There are many different ways to make roasted vegetable salad. Feel free to add your favorite vegetables, herbs, and spices.
Conclusion:
Roasted vegetable salad is a delicious and healthy dish that's perfect for any occasion. It's packed with flavor and nutrients, and it's easy to make. Whether you're looking for a quick and easy weeknight meal or a side dish for a special occasion, roasted vegetable salad is a great choice.
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