Balsamic Salad with Grilled Vegetables

Yield:

32 servings

Ingredients

Ingredients	Weights	Measures
KRAFT Balsamic Vinaigrette Dressing	1 lb. 8 oz.	2 cups 1 cup
goat cheese, softened	7 oz. 3-1/2 oz.	- -
fresh parsley, chopped	- -	2 Tbsp. 1 Tbsp.
ground black pepper	- -	to taste to taste
arugula	2 lb. 1 lb.	- -
eggplants, sliced, grilled	4 lb. 2 lb.	32 slices 16 slices
plum tomatoes, quartered, grilled	4 lb. 2 lb.	8 each 4 each
zucchini, sliced, grilled	3 lb. 1 lb. + 8 oz.	32 slices 16 slices
yellow squash, sliced, grilled	2 lb. 1 lb.	32 slices 16 slices
roasted red peppers, julienned	1 lb. 8 oz.	2 cups 1 cup
pine nuts, toasted	6 oz. 3 oz.	2/3 cup 1/3 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.

K:53576v01:104881

Share | Facebook Twitter

This recipe has not yet been rated. Be the first to rate this recipe.

Rate Recipe