Crunchy Gazpacho Salad Recipe

• 1 c. Italian dressing
• 1/2 teaspoon each salt and garlic salt
• 1/4 teaspoon pepper
• 10 med. fresh mushrooms
• 4 green onions
• 2 med. cucumbers
• 1/2 c. minced parsley
• 1 med. green pepper
• 3 lg. tomatoes, peeled (or possibly cherry tomatoes, halved)
• 6 ounce. Swiss cheese, cut in thin strips
• 4 hard cooked Large eggs, sliced

1. Combine the dressing, two kinds of salt and pepper in the bottom of a salad bowl.
2. Thinly slice the mushrooms and green onions, mix into the dressing.
3. Peel and thinly slice the cucumbers and layer in the bowl, sprinkle with parsley.
4. Remove the seeds from the pepper and cut into thin strips.
5. Arrange over the cucumber.
6. Cut tomatoes into thin wedges and arrange carefully over the top, then sprinkle sliced cheese over top.
7. Cover and chill without mixing for 3 to 4 hrs.
8. Just before serving, gently mix everything together.
9. Garnish with egg slices.
10. Serves eight.

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

Taken from cookeatshare.com/recipes/crunchy-gazpacho-salad-50247 (may not work)