Kids Love to Cook by Toni Richardson
By Toni Richardson
Gazpacho Salad
This charming summer salad combines all my favorite vegetables from the cold soup into a tasty salad. A variety of garnishes adds elegance. The success of this salad depends on vine ripened tomatoes and European cucumbers. European cucumbers are long and thin and are wrapped in plastic. Serve with warm buttered tortillas or tortilla chips.
Salad
You will need:
4 cups of Spring Mix salad greens or romaine lettuce
2 European cucumbers
½ cup chopped green onions, include green tops
1 medium chopped yellow bell pepper
2 medium tomatoes ( about 2 cups)
1/3 cup chopped green bell pepper
Read all the directions and wash your hands before you begin.
1. Peel the cucumber and cut into ½ inch cubes with your scissors.
2. Cut the green onions into pieces with your scissors.
3. Remove all the seeds and cut the red pepper into ½ inch squares with your scissors.
4. Cut the tomatoes into ½ inch cubes.
5. Remove all the seeds and cut the green bell pepper into ½ inch squares.
6. In a glass bowl layer the Spring Mix lettuce, cucumber, onion, yellow bell pepper, tomatoes, and green bell peppers in that order. Refrigerate until ready to serve.
Dressing
You will need:
¾ cup V-8 juice
½ cup extra virgin olive oil
¼ cup red wine vinegar
Salt and pepper.
1. Measure all the ingredients into a bowl and whisk together.
2. Place in the refrigerator for at least an hour. Dressing should thicken slightly.
Garnishes
Take your pick: sour cream, seasoned croutons, sliced black olives, chopped cilantro, grated cheese, guacamole
