Gazpacho Salad

• 3/4 c. Italian dressing
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 10 medium size mushrooms, thinly sliced
• 4 green onions, thinly sliced
• 2 medium size cucumbers, peeled
• 1/2 c. parsley, chopped
• 1 medium green pepper
• 3 large tomatoes
• 6 oz. Swiss cheese, cut into strips
• 4 eggs, hard-boiled and sliced

1. In the bottom of salad bowl combine dressing, salt, garlic salt and pepper. Mix mushrooms and onions into the dressing. Layer cucumbers in the bowl, sprinkle with parsley.
2. Remove seeds from the green pepper, cut into thin strips and arrange over cucumbers. Peel the tomatoes and cut into thin wedges.
3. Arrange carefully on top of salad.
4. Sprinkle cheese over tomatoes.
5. Without mixing salad, cover and refrigerate 3 to 4 hours.
6. Just before serving, gently mix everything together. Garnish with egg slices on top.

italian dressing, salt, garlic salt, pepper, mushrooms, green onions, cucumbers, parsley, green pepper, tomatoes, swiss cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774439 (may not work)