Florida Guspachy Salad

Submitted by Molly53

"A terrific way to take advantage of summer's produce and a little like gazpacho on a plate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 cucumber, peeled and thinly sliced
• 4 tomatoes, peeled and thinly sliced
• 2 green bell peppers, seeded and sliced thinly
• 1 pilot cracker (hardtack)
• 1 tablespoon onion, finely minced
• 2 tablespoons sour cream
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon A.1. Original Sauce
• salt and pepper
• paprika
• 1⁄4 teaspoon dry mustard (Coleman's preferred)
• 1 teaspoon sugar

directions

1. Drain thinly sliced vegetables.
2. Soak cracker in cold water for 3 minutes and squeeze dry.
3. Place a layer of vegetable mixture in bowl and sprinkle with chopped onion and cracker.
4. Mix sour cream with the remaining ingredients; spread lightly over this layer.
5. Repeat layers until all ingredients are used.
6. Chill.
7. When ready to serve, spoon onto lettuce leaves or mesclun.