Arugula Salad with Grilled Vegetables
Yield: 24 servings, about 1 cup each
Ingredients   Weights   Measures
 arugula    1 lb. + 8 oz.    -
 KRAFT Signature Creamy Caesar Dressing    12 oz.    1-1/2 cups
 eggplants, each cut into 8 slices, grilled    3 lb.    3 each
 plum tomatoes, quartered, grilled    3 lb.    6 each
 zucchini, each cut lengthwise into 4 slices, grilled    2 lb. + 4 oz.    6 each
 yellow squash, each cut lengthwise into 4 slices, grilled    1 lb. + 8 oz.    6 each
 roasted red peppers, cut into strips    12 oz.    1-1/2 qt.
 fresh parsley, chopped    2 oz.    1-1/2 cups
 pine nuts, toasted    3 oz.    1/2 cup
FOR each serving: Toss 1 oz. of the arugula with 1 Tbsp. of the dressing. Place 1 each eggplant slice, tomato piece, zucchini slice and yellow squash slice on plate; top with 1 Tbsp. peppers and cluster of arugula. Sprinkle with 1 Tbsp. parsley and 1 tsp. pine nuts.
Make Ahead
Grilled vegetables can be stored, tightly covered, in refrigerator up to 24 hours before using as directed.
Substitute
Substitute spring lettuce mix or chopped romaine for the arugula.
Serving Suggestion
To serve as a sandwich, spoon 1 cup of the vegetable mixture onto 6-inch pita; fold in half.
Serving Suggestion
To serve as an appetizer, plate half of each recommended entree-size serving.
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