From Cooking Light, May, 1994

Gazpacho Salad

3 cups seeded and chopped tomato
1 cup peeled chopped cucumber
1 cup chopped green bell pepper
1/4 cup thinly sliced green onion
1/4 cup chopped purple onion
2 tablespoons minced fresh basil
7 1/2 teaspoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced

Combine first 5 ingredients in a bowl and set aside.

Combine basil and next 6 ingredients, stirring with a wire whisk until
blended.

Pour over tomato mixture and toss gently. Cover and chill 1 hour.
Makes 5 servings (serving size 1 cup)
Per serving: 47.4 Cal, 1.4g fat, 1.6g protein, 8.9g CHO, 2g fiber.
1 1/2 vegetable.

Vicki

How to choose a lower carb tomato: Choose a red tomato as opposed to a
pink/yellow one. Choose a beefsteak as opposed to a Roma or plum tomato.
Choose large field or hothouse varieties. Cherry or grape tomatoes will
be higher in CHO.

HTH

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