Wild Rice & Bean Salad with Greek Vinaigrette

• 1-1/2 qt. cooked wild rice
• 3 cups seedless cucumbers, medium dice
• 3 cups canned artichoke hearts, drained, quartered
• 3 cups grape tomatoes, cut in half
• 3 cups hearts of palm, cut into 1-inch-thick slices
• 2 cups yellow beans, blanched, cut into 1-inch lengths
• 1-1/2 cups canned chickpeas (garbanzo beans), drained, rinsed
• 1-1/2 cups canned butter beans, drained, rinsed
• 1-1/2 cups yellow peppers, roasted, medium dice
• 6 Tbsp. red onions, diced
• to taste salt and black pepper
• 4-1/2 cups KRAFT Greek Vinaigrette, divided
• 4-1/2 gal. spring salad greens
• 4-1/2 cups goat cheese, crumbled Target 2 For $5.00 thru 02/06
• 3 cups sliced almonds, toasted

1. Combine all ingredients in large bowl except vinaigrette, greens, cheese and nuts.
2. Add 2-1/4 cups of the dressing (or 6 Tbsp.
3. of the dressing for trial recipe); toss to coat.
4. Set aside.
5. For each serving: Toss 1-1/2 cups greens with 2-1/4 tsp.
6. of the remaining dressing; place on serving plate.
7. Top with 1/2 cup of the rice mixture, 1-1/2 Tbsp.
8. cheese and 1 Tbsp.
9. nuts.

rice, cucumbers, canned artichoke, grape tomatoes, hearts of palm, yellow beans, chickpeas, butter beans, yellow peppers, red onions, salt, vinaigrette, spring salad greens, goat cheese, almonds

Taken from www.kraftrecipes.com/recipes/wild-rice-bean-salad-greek-vinaigrette-113432.aspx (may not work)