Balsamic Salad with Grilled Vegetables Recipe

Name: Balsamic Salad with Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups KRAFT Balsamic Vinaigrette Dressing; - goat cheese, softened; 2 Tbsp. fresh parsley, chopped; to taste ground black pepper; - arugula; 32 slices eggplants, sliced, grilled; 8 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09; 32 slices zucchini, sliced, grilled; 32 slices yellow squash, sliced, grilled; 2 cups roasted red peppers, julienned; 2/3 cup pine nuts, toasted

Servings: persons

2 cups KRAFT Balsamic Vinaigrette Dressing
- goat cheese, softened
2 Tbsp. fresh parsley, chopped
to taste ground black pepper
- arugula
32 slices eggplants, sliced, grilled
8 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09
32 slices zucchini, sliced, grilled
32 slices yellow squash, sliced, grilled
2 cups roasted red peppers, julienned
2/3 cup pine nuts, toasted

1
Beat dressing, cheese, parsley and black pepper with wire whisk until well blended; cover.
2
Refrigerate at least 2 hours.
3
For each serving, toss 1 oz.
4
arugula with 1 Tbsp.
5
of the dressing mixture; place on salad plate.
6
Top with 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 squash slice and 1 Tbsp.
7
red peppers.
8
Sprinkle with 1 tsp.
9
pine nuts.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups KRAFT Balsamic Vinaigrette Dressing, - goat cheese, softened, 2 Tbsp. fresh parsley, chopped, to taste ground black pepper, and more.

Yes, Balsamic Salad with Grilled Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Salad with Grilled Vegetables

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