Gazpacho Salad Recipe

Name: Gazpacho Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. Italian dressing; 1/2 tsp. salt; 1/2 tsp. garlic salt; 1/4 tsp. pepper; 10 medium size mushrooms, thinly sliced; 4 green onions, thinly sliced; 2 medium size cucumbers, peeled; 1/2 c. parsley, chopped; 1 medium green pepper; 3 large tomatoes; 6 oz. Swiss cheese, cut into strips; 4 eggs, hard-boiled and sliced

Servings: persons

3/4 c. Italian dressing
1/2 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. pepper
10 medium size mushrooms, thinly sliced
4 green onions, thinly sliced
2 medium size cucumbers, peeled
1/2 c. parsley, chopped
1 medium green pepper
3 large tomatoes
6 oz. Swiss cheese, cut into strips
4 eggs, hard-boiled and sliced

1
In the bottom of salad bowl combine dressing, salt, garlic salt and pepper. Mix mushrooms and onions into the dressing. Layer cucumbers in the bowl, sprinkle with parsley.
2
Remove seeds from the green pepper, cut into thin strips and arrange over cucumbers. Peel the tomatoes and cut into thin wedges.
3
Arrange carefully on top of salad.
4
Sprinkle cheese over tomatoes.
5
Without mixing salad, cover and refrigerate 3 to 4 hours.
6
Just before serving, gently mix everything together. Garnish with egg slices on top.

1177

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. Italian dressing, 1/2 tsp. salt, 1/2 tsp. garlic salt, 1/4 tsp. pepper, and more.

Yes, Gazpacho Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho Salad

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