Arugula Salad with Grilled Vegetables

Arugula Salad with Grilled Vegetables
24 servings, about 1 cup each


Ingredients Weights Measures
arugula - -
KRAFT Creamy Caesar Dressing - -
eggplants, each cut into 8 slices, grilled - -
plum tomatoes, quartered, grilled - -
zucchini, each cut lengthwise into 4 slices, grilled - -
yellow squash, each cut lengthwise into 4 slices, grilled - -
roasted red peppers, cut into strips - -
fresh parsley, chopped - -
pine nuts, toasted - -


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.

Kraft Kitchens Tips

Make Ahead
Grilled vegetables can be stored, tightly covered, in refrigerator up to 24 hours before using as directed.
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.
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