Title: Gazpacho Salad
Categories: Salads
Yield: 5 Servings

3 c Seeded chopped tomato
1 c Peeled chopped cucumber
1 c Chopped green bell pepper
1/4 c Thinly sliced green onions
1/4 c Chopped purple onion
2 tb Minced fresh basil
7 1/2 ts Red wine vinegar
1 ts Olive oil
1 ts Dijon mustard
1/8 ts Salt
1/8 ts Pepper
2 Cloves garlic, minced

Combine first 5 ingredients in a bowl; set aside.

Combine basil and next 6 ingredients, stirring with a wire whisk until
blended.

Pour over tomato mixture; toss gently. Cover and chill 1 hour. Yield: 5
servings (serving size: 1 cup).

Per serving: 41 Calories; 1g Fat (25% calories from fat); 1g Protein; 8g
Carbohydrate; 0mg Cholesterol; 77mg Sodium

NOTES : According to Mindy LaCour, of Kingwood, Texas, this no-fuss
refreshing salad is great in warm weather.

Recipe by: Cooking Light, May 1994, page 134

Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.