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Categories:
Gazpacho Salad cucumbers red peppers yellow peppers tomatoes red onions chickpeas Italian parsley fresh tarragon salt tomato Boston lettuce leaves flatbreads capers
Viewed: 76 - Published at: 7 years agoIngredients
- 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
Method
- 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.
