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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


  1. In a 1-pint jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; shake well.
  2. In narrow 1-quart glass container, layer 1/2 each of the green bell pepper, tomato, cucumber and onion; repeat layering with remaining vegetables.
  3. Pour dressing over salad.
  4. Chill for 4 hours to blend flavors.

Makes 8 servings.


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