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 Balsamic Salad with Grilled Vegetables
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Balsamic Salad with Grilled Vegetables

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.
32 servings
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Ingredients

2 cups KRAFT Balsamic Vinaigrette Dressing
- cheese
2 Tbsp. parsley
to taste black pepper
- arugula
32 slices eggplant
8 each plum tomatoes
32 slices zucchini
32 slices yellow squash
2 cups red pepper
2/3 cup pine nuts

Instructions

Preparation Steps
  • 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.
  • 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.