YIELD: 24 servings 6 lbs. California avocados, diced 11/2 cups herbed vinaigrette 24 large flour tortillas 36 oz. pickled sweet peppers, cut into strips 41/2 lbs. mozzarella cheese, thinly sliced 21/4 lbs. canned artichoke hearts, thinly sliced 11/2 lb. dried tomato (oil packed), cut into strips 1 lb. red onion, thinly sliced as needed arugula or baby spinach Just before service, mix avocado and vinaigrette. Reserve. Per order: layer 1/2 cup avocado mixture, 11/2 oz. pepper, 3 oz. cheese, ...

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