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Gazpacho Salad

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 gal. + 2 cups
red peppers, julienned 12 oz. 2 cups
yellow peppers, julienned 3.75 lb. 3 qt.
large tomatoes, julienned 4 lb. 3 qt.
red onions, thinly sliced 1 lb. 1-1/2 qt.
chickpeas (garbanzo beans), drained 2.2 lb. 1-1/2 qt.
Italian parsley, coarsely chopped 1.2 oz. 3/4 cup
fresh tarragon, coarsely chopped 1.2 oz. 3/4 cup
salt and black pepper - 1-1/2 tsp. each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 24 fl oz 3 cups
Garnish
Boston lettuce leaves - 48 each
lavash, toasted, broken into crisps 8.5 oz. 24 each
small capers, drained 2.4 oz. 144 each

Directions

GAZPACHO Salad: Combine ingredients.

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

Kraft Kitchens Tips

Serving Suggestion
This zesty salad is best when served at room temperature.
K:62224v01:135907
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Nutritional Information

Nutrition Information

Calories
 190
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 0 mg
Sodium
 700 mg
Carbohydrate
 30 g
Dietary fiber
 5 g
Sugars
 10 g
Protein
 6 g
Vitamin A
 50 %DV
Vitamin C
 280 %DV
Calcium
 8 %DV
Iron
 10 %DV
Healthy Living Information
Good source of vitamin A or C