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

Balsamic Salad with Grilled Vegetables

Balsamic Salad with Grilled Vegetables
32 servings


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


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.