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Balsamic Salad with Grilled Vegetables

Balsamic Salad with Grilled Vegetables
 
Yield:
32 servings

Ingredients

Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing 1 lb. 2 cups
goat cheese, softened 7 oz. -
fresh parsley, chopped - 2 Tbsp.
ground black pepper - to taste
arugula 2 lb. -
eggplants, sliced, grilled 4 lb. 32 slices
plum tomatoes, quartered, grilled 4 lb. 8 each
zucchini, sliced, grilled 3 lb. 32 slices
yellow squash, sliced, grilled 2 lb. 32 slices
roasted red peppers, julienned 1 lb. 2 cups
pine nuts, toasted 6 oz. 2/3 cup

Directions

BEAT dressing, cheese, parsley and black pepper with wire whisk until well blended; cover. Refrigerate at least 2 hours.

FOR each serving, toss 1 oz. arugula with 1 Tbsp. of the dressing mixture; place on salad plate. Top with 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 squash slice and 1 Tbsp. red peppers. Sprinkle with 1 tsp. pine nuts.

Kraft Kitchens Tips

Make Ahead
Dressing mixture can be stored in refrigerator up to 3 days before using as directed. Grilled vegetables can be stored in refrigerator up to 1 day before using as directed.
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