Gazpacho Salad (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
3 medium ripe tomatoes, seeds removed |
1 red onion |
1 yellow bell pepper, seeds removed |
1 red bell pepper, seeds removed |
1 cucumber |
2 (6-ounce) packages baby spinach |
red wine vinaigrette, recipe follows |
1/2 cup red wine vinegar |
1 tablespoon creole mustard |
1 tablespoon honey |
3/4 cup olive oil |
pinch red chili flakes |
kosher salt and freshly ground black pepper |
Directions:
1. Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
2. Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
3. Red Wine Vinaigrette:
4. In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.
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