Gazpacho Salad

Yield:

24 servings, 2-1/4 cups each

Ingredients

Ingredients	Weights	Measures
Gazpacho Salad
cucumbers, halved lengthwise, then cut diagonally into thin slices	2.6 lb. 1.75 oz.	1 gal. + 2 cups 3/4 cup
red peppers, julienned	12 oz. -	2 cups 1-1/3 Tbsp.
yellow peppers, julienned	3.75 lb. 1.5 oz.	3 qt. 1/2 cup
large tomatoes, julienned	4 lb. 2.65 oz.	3 qt. 1/2 cup
red onions, thinly sliced	1 lb. -	1-1/2 qt. 1/4 cup
chickpeas (garbanzo beans), drained	2.2 lb. 1.45 oz.	1-1/2 qt. 1/4 cup
Italian parsley, coarsely chopped	1.2 oz. -	3/4 cup 1-1/2 tsp.
fresh tarragon, coarsely chopped	1.2 oz. -	3/4 cup 1-1/2 tsp.
salt and black pepper	- -	1-1/2 tsp. each pinch each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil	24 fl oz 1 fl oz	3 cups 2 Tbsp.
Garnish
Boston lettuce leaves	- -	48 each 2 each
lavash, toasted, broken into crisps	8.5 oz. .35 oz.	24 each 1 each
small capers, drained	2.4 oz. -	144 each 6 each