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Patrick and Gina Neely

Gazpacho Salad

Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: Ain't All About the Pig

  • Prep Time

    20 min

  • Level

    Easy

  • Yield

    3 to 5 servings

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Times:

Prep
20 min
Inactive Prep
--
Cook
--
Total:
20 min
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Ingredients

  • 3 medium ripe tomatoes, seeds removed
  • 1 red onion
  • 1 yellow bell pepper, seeds removed
  • 1 red bell pepper, seeds removed
  • 1 cucumber
  • 2 (6-ounce) packages baby spinach
  • Red Wine Vinaigrette, recipe follows

Directions

Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.

Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1 tablespoon Creole mustard
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • Pinch red chili flakes
  • Kosher salt and freshly ground black pepper

In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

Gazpacho Salad
Rated: 5 stars out of 59 Reviews
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