Typically, when you hear Gazpacho you think of soup.  But it turns out, it also works great as a salad.  The fresh, crisp vegetables, spicy/sweet dressing and a touch of Spanish rice for substance, all come together to create a wonderfully light meal for two.  

Gazpacho Salad 
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes (for the rice)
What you'll need
For the Salad
1 cup grape tomatoes
1/4 red onion, diced
1 bell pepper (any color), seeds removed and diced
1 cucumber, diced
2 cups baby spinach
1 cup uncooked Spanish rice 

For the Dressing 
2 tablespoons red wine vinegar
3 tablespoons olive oil 
1 teaspoon spicy brown mustard
1 teaspoon honey 
pinch of red pepper flakes 
salt and pepper

Directions
1. Cook rice according to package directions.
2. Add spinach to a large mixing bowl.  Top with cucumber, onion, bell pepper and tomatoes. 

3. Once rice is cooked, add it to the top of the salad.  

4. In a separate bowl, mix together dressing ingredients.  
5. Pour desired dressing amount over the salad.  Toss well.  Serve and enjoy!