Root Veggie Salad with Lentils & Goat Cheese

Root Veggie Salad with Lentils & Goat Cheese
24 servings, 1 cup each


Ingredients Weights Measures
red beets, roasted, quartered - -
red onions, thinly sliced - -
mixed parsnips and carrots, chopped, sauteed - -
yellow peppers, chopped - -
roasted red peppers, chopped - -
mixed red and yellow pear tomatoes, halved - -
candied walnuts, coarsely chopped - -
yellow lentils, cooked - -
fennel, sliced, braised - -
goat cheese, crumbled - -
fresh parsley, chopped - -
ground black pepper - -
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil - -
micro greens - -


COMBINE vegetables, tomatoes, walnuts, lentils and fennel. Gently stir in goat cheese, parsley and black pepper until well blended. Add vinaigrette; toss to coat.

FOR each serving: Place 1 cup of the vegetable mixture on serving plate; top with 2 Tbsp. of the greens.

Kraft Kitchens Tips

Special Extra
Garnish each serving with additional candied walnuts.
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