Gazpacho Salad

• Gazpacho Salad
• 1 gal. cucumbers, halved lengthwise, then cut diagonally into thin slices
• 2 cups red peppers, julienned
• 3 qt. yellow peppers, julienned
• 3 qt. large tomatoes, julienned
• 1-1/2 qt. red onions, thinly sliced
• 1-1/2 qt. chickpeas (garbanzo beans), drained
• 3/4 cup Italian parsley, coarsely chopped
• 3/4 cup fresh tarragon, coarsely chopped
• 1-1/2 tsp. (7 mL) each salt and black pepper
• 3 cups Kraft Sundried Tomato and Oregano Dressing
• Garnish
• 48 each Boston lettuce leaves
• 24 each soft lavash flatbreads, toasted, broken into crisps
• 144 each small capers, drained

1. Gazpacho Salad: Combine ingredients.
2. For each serving: Spoon 2-1/4 cups Gazpacho Salad into bowl.
3. Garnish with 2 lettuce leaves, 1 lavash crisp and 6 capers.

gazpacho salad, cucumbers, red peppers, yellow peppers, tomatoes, red onions, chickpeas, italian parsley, fresh tarragon, salt, tomato, boston lettuce leaves, flatbreads, capers

Taken from www.kraftrecipes.com/recipes/gazpacho-salad-136855.aspx (may not work)