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Cook'n with Betty Crocker 
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Gazpacho Salad |
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Serves: 10 Print this RecipeDressing: 1/4 cup almonds blanched 1 clove garlic 1 slice white bread 1 1/2 tablespoons cider vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper freshly ground 1/3 cup water 2/3 cup vegetable oil Salad: 3 tomatoes peeled and cut into eighths 2 green bell peppers cored, seeded, and cut into thin 2-inch strips 2 cucumbers peeled, quartered, and cubed 8 green onions thinly sliced 3/4 cup jicama julienne-cut strips of (optional) 2 heads lettuce Bibb or Boston, washed, shredded, and crisped 2 avocados ripe, sliced 1/2 cup monterey jack cheese shredded Place almonds, garlic, bread, vinegar, salt, and pepper in blender or food processor; purée. Add water and continue to blend; slowly pour in oil until consistency of heavy cream. Toss tomatoes, green peppers, cucumbers, green onions, and optional jicama with dressing. Place shredded lettuce in a large salad bowl; top with vegetable-dressing mixture and sliced avocados. Sprinkle cheese over top. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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