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Mexican Gazpacho Salad




  • 1 head iceberg lettuce
  • 2 tablespoons thinly sliced green onion
  • 1 cucumber, pared, halved and sliced
  • 2 tomatoes, cut into wedges
  • 1 green bell pepper, cut into thin strips

Salsa Dressing

  • 1 cup tomato juice
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon lime juice
  • 2 teaspoons flour
  • 1 tablespoon diced green chiles


  1. Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag or crisper.
  2. Prepare remaining ingredients.
  3. To assemble salad, cut lettuce into 4 wedges; arrange in spoke fashion in salad bowl.
  4. Combine green onion, cucumber, tomatoes and green pepper and heap into center of shallow bowl.
  5. Cover and refrigerate until ready to serve.
  6. Serve with Salsa Dressing.

Serves: 4

Nutrition Information: Calories, 61; fat, 1 g; cholesterol, 0 mg; fiber, 3 g; sodium, 242 mg; percent calories from fat, 10%


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