Caputo’s Gazpacho Salad

1 cup long grain rice, cooked
1/2 cup chuncky style salsa
1 clove fresh garlic, minced
1/2 cup V8 juice
1 T extra virgin olive oil
1 T red wine vinegar
1/2 t chili powder
1/2 lb. crab meat (or imitation crab)
1 large cucumber, peeled, seeded and chopped
1 large tomato, seeded and chopped
1 green bell pepper, diced
2 celery stalks, diced
4 green onions, chopped
2 ears fresh corn, kernels removed from cobs
1 bunch cilatro, chopped
red leaf or butter lettuce leaves
2 fresh limes sliced
Tabasco or other hot sauce

In a shaker jar combine the salsa, garlic, V8 juice, olive oil, vineagar and chili powder and shake well. Refrigerate until you are ready to prepare the salad.

In a medium mixing bowl combine all the remaining ingredients except the lettuce leaves and lime slices, toss well with the prepared dressing. Cover and refrigerate for at least 2 hours before serving.

To serve, place a lettuce leaf on serving plates, spoon a serving of the sald onto each plate and garnish with lime slices. Pass around Tabasco or other hot sauce for those who like theirs a little spicier.

Add comment