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Gazpacho Salad |
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Serves: 6 Print this Recipe1 cup diced tomatoes 1/2 cup peeled and diced cucumbers 1/4 cup diced green bell peppers 2 tablespoons diced red bell peppers 2 tablespoons thinly sliced green onions 2 tablespoons vinegar 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1 1/2 cups tomato juice 1 package (4 Serving Size) Jello Brand Sugar Free Lemon Flavor gelatin Dessert 1. Mix vegetables, vinegar, pepper, and garlic powder in medium bowl. Bring tomato juice to boil in small saucepan. Stir into gelatin in large bowl 2 minutes or until gelatin is completely dissolved. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). 2. Stir in vegetable mixture. Pour into 4-cup mold or bowl which has been sprayed with no stick cooking spray. 3. Refrigerate 3 hours or until firm. Unmold. Serve with salad greens and garnish with tomato and cucumber slices, if desired. EXCHANGES PYRAMID SERVINGS Vegetable 1 NUTRITION FACTS Calories 26(2 calories from fat) Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 261 mg Carbohydrate 6 g Dietary Fiber 1 g Sugars 4 g Protein 2 g Reprinted with permission of Kraft Foods, Inc. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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