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 2 lb. + 4 oz. 1-1/2 qt.
red onions, thinly sliced 9 oz. 3 cups
mixed parsnips and carrots, chopped, sauteed 9 oz. 1-1/2 cups
yellow peppers, chopped 9 oz. 1-1/2 cups
roasted red peppers, chopped 9 oz. 1-1/2 cups
mixed red and yellow pear tomatoes, halved 15 oz. 3 cups
candied walnuts, coarsely chopped 7-1/2 oz. 2 cups
yellow lentils, cooked 9 oz. 1-1/2 cups
fennel, sliced, braised 9 oz. 1-1/2 cups
goat cheese, crumbled 4-1/2 oz. -
fresh parsley, chopped - 1/3 cup
ground black pepper - 3/4 tsp.
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 12 fl oz 1-1/2 cups
micro greens 2-1/2 oz. 3 cups


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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