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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!
Recipe adapted from the Food Network's The Neelys Gazpacho Salad 
 


Comments

12/01/2011 16:21

What a great idea! I love salads that have some kind of grain in them!

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12/02/2011 09:26

What a delicious salad, this looks incredible! If you haven't already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

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12/02/2011 13:04

Thanks Kelly! I just entered your giveaway. Your blog is so great. I'm really looking forward to following you.

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