Best Molded Gazpacho Salad Wives With Knives Recipes

GAZPACHO SALAD WITH SHRIMP

Gazpacho Salad with Shrimp image

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.

Provided by Amy Brolsma

Categories Salad Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Macho Gazpacho Vegetable Chunk Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount
Coarse salt and freshly ground black pepper

Steps:

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

GAZPACHO SALAD

Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

Steps:

Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
Sprinkle the salad with the chives, shallot and flaky sea salt.

GAZPACHO SALAD

Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

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

Steps:

Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
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.