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Arugula Salad with Grilled Vegetables

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

Ingredients

Ingredients Weights Measures
arugula 1 lb. + 8 oz. -
KRAFT 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

Directions

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
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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