Layered Gazpacho Salad( Low Calorie)

This came from a Betty Crocker Diabetes Cookbook.

• Ready In: 1 hr 15 mins
• Serves: 9
• Yields: 1 salad

Ingredients

• 1⁄2 cup olive oil or 1⁄2 cup canola oil
• 1⁄4 cup red wine vinegar
• 2  tablespoons lemon juice
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  garlic clove, finely chopped
• 1 (16 ounce) bag  mediterranean lettuce
• 2  medium tomatoes, diced (2 cups)
• 2  medium cucumbers, diced (2 cups)
• 1  medium green bell pepper, chopped (1 cup)
• 1  cup  sliced beet
• 1⁄2 cup  finely chopped red onion
• 2  hard-cooked eggs, chopped
• 1  cup seasoned croutons

Directions

1. In tightly covered container, shake all vinaigrette ingredients until well blended.
2. In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion and beets Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.