Gazpacho-Style Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 342. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 medium tomatoes, cut into 8 wedges
- 1 medium cucumber, thinly sliced
- 1 medium green pepper, coarsely chopped
- 1 small red onion, thinly sliced and separated into rings
- 3 tablespoons snipped parsley
- 1/4 cup salad oil
- 3 tablespoons vinegar
- 1 1/2 teaspoons sugar
- 1 clove garlic, minced
- 3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon ground cumin
- 1/8 teaspoon dry mustard
- Dash bottled hot pepper sauce
Instructions
- In a mixing bowl combine tomatoes, cucumber, green pepper, onion, and parsley.
- For dress in a screw-top jar combine oil, vinegar, sugar, garlic, basil, cumin, mustard, and hot pepper sauce. Cover and shake well. Pour over vegetable mixture; toss lightly to coat. Cover and chill for 2 to 3 hours, stirring occasionally. Transfer to large salad bowl. Garnish with croutons and avocado slices, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Fresh Tomatoes, Green Pepper, Red Onion, and English Cucumbers (8736854595).jpg" by Geoff Peters; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Fresh_Tomatoes,_Green_Pepper,_Red_Onion,_and_English_Cucumbers_(8736854595).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.