Balsamic Salad with Grilled Vegetables

Balsamic Salad with Grilled Vegetables
32 servings


Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing - -
goat cheese, softened - -
fresh parsley, chopped - -
ground black pepper - -
arugula - -
eggplants, sliced, grilled - -
plum tomatoes, quartered, grilled - -
zucchini, sliced, grilled - -
yellow squash, sliced, grilled - -
roasted red peppers, julienned - -
pine nuts, toasted - -


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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