Gazpacho Garden Salad

1/2 cup vegetable oil
1/3 cup lemon juice
2 cloves garlic, finely chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green bell pepper, seeded and diced
2 medium, firm tomatoes, diced
1 medium cucumber, peeled, seeded and diced
1/2 cup sliced scallions

In a 1-pint jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; shake well.

In narrow 1-quart glass container, layer 1/2 each of the green pepper, tomato, cucumber and onion; repeat layering with remaining vegetables. Pour dressing over salad. Chill 4 hours to blend flavors.

Makes 8 servings.