Gazpacho Salad
White Binder handwritten page
Ingredients
- 1/3 cup oil
- 2 tblsp red wine vinegar.
- 1/4 cup chopped green onions
- 1 tsp garlic salt
- 1/2 tsp Basil leaves
- 1/4 tsp Coarse ground black pepper
- 1/8 tsp sugar.
- 6 med or 8 small tomatoes, sliced
- 1 cucumber, thinly sliced
- 1 green or red pepper, finely chopped
- Chopped ripe olives, if desire.
Directions
- Combine oil, vinegar, onions, garlic salt, basil leaves, pepper, and sugar, stirring to blend.
- Alternate tomatoes and cucumber slices in a shallow casserole or bowl, sprinkling occasionally with chopped pepper.
- Pour dressing over tomato mixture.
- Cover and chill at least 4 to 6 hours before serving.
- Garnish with olives.
Timing: chill at least 4 to 6 hours before serving
Temperature: chill at least 4 to 6 hours before serving
Equipment: cutting tools, mixing vessel and stirring utensil, shallow casserole or bowl, cover, and refrigerator
Arwilda’s changes
- Added “or”
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