Gazpacho Salad
- Level: Easy
- Yield: 3 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1025
- Total: 20 min
- Prep: 20 min
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
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
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:
- 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.