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Gazpacho Salad

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4 Cups of romaine lettuce
1 Cup cucumber with seeds removed
1 Cup cherry tomatoes sliced in half
1 Cup of red bell pepper
1 Cup green grapes cut in half
½ Cup green onions
½ Cup celery
¼ Cup fresh parsley
¼ Cup almonds
Pepper to taste
1 Cup croutons (directions below)
Grandma's Salad Dressing (directions below)

Slice lettuce leaves and place in the bottom of the salad bowl and set aside. Dice/slice vegetables uniform size/medium. Place remaining vegetables, parsley, almonds, and pepper in a small mixing bowl. Prepare dressing and toss with the vegetables. You should have extra dressing to serve on the side. Place the mixed vegetables on the bed of lettuce. Prepare croutons and serve on the side.


Slice 1 cup of French bread into cubes. Drizzle olive oil on bread. You can add 1 teaspoon of diced garlic and a tablespoon of parsley if desired. Place on pan and in oven for 10 minutes at 325 degrees.

Grandma's Salad Dressing

½ Cup of oil (canola preferred)
¼ Cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dry parsley
½ teaspoon dry mustard
½ teaspoon sugar
¼ teaspoon of red pepper flakes
Shake ingredients in jar

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