Roasted Tomato and Lentil Salad

• 2 cups brown lentils, cooked
• 3/4 cup canned white beans, drained, rinsed
• 1/2 cup roasted red peppers, cut into julienne strips
• 1/3 cup red onions, diced
• 1/3 cup celery, diced
• 2 cups KRAFT Signature Tangy Tomato Bacon Dressing, divided
• 6 each tomatoes, roasted, halved
• 6 each leeks, roasted, halved

1. Combine lentils, beans, peppers, onions and celery in large bowl.
2. Add 6 Tbsp.
3. of the dressing (or 1 Tbsp.
4. of the dressing for trial recipe); mix lightly.
5. Cover.
6. Refrigerate several hours or until chilled.
7. For each serving: Place 1/4 cup of the lentil mixture on serving plate; top with a roasted tomato half and roasted leek half.
8. Drizzle with about 2 Tbsp.
9. of the remaining dressing.

brown lentils, white beans, red peppers, red onions, celery, tomato bacon, tomatoes, leeks

Taken from www.kraftrecipes.com/recipes/roasted-tomato-lentil-salad-106524.aspx (may not work)