Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa

• 2-1/2 qt. romaine lettuce, chiffonade
• 2-1/2 qt. cooked red quinoa
• 2-1/2 qt. canned chickpeas (garbanzo beans), rinsed
• 1-1/4 qt. sun-dried tomatoes, chopped
• 1-1/4 qt. grape tomatoes, cut in half
• 1-1/4 qt. carrots, shredded
• 1-1/4 qt. seedless cucumbers, medium dice
• 3-3/4 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 2-1/2 cups yellow peppers, roasted, cut into strips Target 1 pkg For $2.99 thru 02/06
• 2-1/2 cups red peppers, roasted, cut into strips
• 2-1/2 cups fresh basil, chiffonade
• 1-1/4 cups red onions, small dice
• to taste salt and black pepper
• 3-1/3 cups crumbled feta cheese

1. Combine all ingredients except cheese.
2. For each serving: Spoon 1 cup salad onto plate; top with 1 Tbsp.
3. cheese.

romaine lettuce, cooked red quinoa, chickpeas, tomatoes, grape tomatoes, carrots, cucumbers, tomato, yellow peppers, red peppers, fresh basil, red onions, salt, feta cheese

Taken from www.kraftrecipes.com/recipes/two-pepper-salad-sun-dried-tomato-vinaigrette-red-quinoa-114976.aspx (may not work)