Suggestions
Clear All
 Arugula Salad with Grilled Vegetables
recipes

Arugula Salad with Grilled Vegetables

For each serving: Toss 1 oz. of the arugula with 1 Tbsp. of the dressing. Place 1 each eggplant slice| tomato piece| zucchini slice and yellow squash slice on plate; top with 1 Tbsp. peppers and cluster of arugula. Sprinkle with 1 Tbsp. parsley and 1 tsp. pine nuts.
24 servings| about 1 cup each
Share:
Print:

Ingredients

- arugula
1-1/2 cups KRAFT Creamy Caesar Dressing
3 each eggplant
6 each plum tomatoes
6 each zucchini
6 each yellow squash
1-1/2 qt. red pepper
1-1/2 cups fresh parsley
1/2 cup pine nuts

Instructions

Preparation Steps
  • For each serving: Toss 1 oz. of the arugula with 1 Tbsp. of the dressing. Place 1 each eggplant slice, tomato piece, zucchini slice and yellow squash slice on plate; top with 1 Tbsp. peppers and cluster of arugula. Sprinkle with 1 Tbsp. parsley and 1 tsp. pine nuts.
  • Make Ahead
    Grilled vegetables can be stored, tightly covered, in refrigerator up to 24 hours before using as directed.
    Substitute
    Substitute spring lettuce mix or chopped romaine for the arugula.
    Serving Suggestion
    To serve as a sandwich, spoon 1 cup of the vegetable mixture onto 6-inch pita; fold in half.
    Serving Suggestion
    To serve as an appetizer, plate half of each recommended entree-size serving.