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Gazpacho Salad

red leaf lettuce
3 medium tomatoes, sliced
1/2 medium cucumber, sliced
1 avocado, peeled and sliced
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
1/2 cup croutons, seasoned

3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1/2 cup olive oil

Line platter or serving plate with lettuce. Arrange tomatoes in
rows in center. Arrange cucumber at one side and avocado cubes at
other side of tomatoes.

Sprinkle onion over cucumber and avocado; sprinkle green pepper
over tomatoes. Drizzle about a third of the Olive Oil and Garlic
Dressing over the salad.

Sprinkle salad with croutons. Serve remaining dressing in a small
bowl or pitcher to add at table.

Olive Oil and Garlic Dressing: in a medium bowl, mix vinegar, salt,
oregano, garlic and cayenne. Using a whisk or fork, gradually beat
in oil until well combined. Makes about 3/4 cup.

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