Zesty Vegetable & Lentil Salad with Spicy Italian Vinaigrette

• 2-1/2 qt. KRAFT FREE Italian Dressing, divided
• 2 tsp. crushed red pepper
• 1-1/2 gal. cooked dried lentils
• 4-1/2 gal. torn mixed salad greens
• 4-1/2 qt. baby spinach leaves
• 125 each cherry tomatoes, halved
• 300 each canned baby corn on the cob, drained
• 1-1/2 qt. crumbled blue cheese
• 1-1/2 qt. red onions, cut into thin slices

1. Mix dressing and crushed red pepper.
2. Remove 1/3 of the dressing mixture; mix with lentils.
3. Reserve remaining dressing for later use.
4. For each serving: Toss 1-1/2 cups each of the salad greens and spinach; place in carry-out salad container.
5. Top with 1/2 cup lentil mixture, 10 cherry tomato halves and 6 ears of corn; sprinkle with 2 Tbsp.
6. cheese and 2 Tbsp.
7. onions.
8. Place 3 Tbsp.
9. of the dressing mixture in portion cup; cover with lid.
10. Place cup in salad container; close container lid.
11. Refrigerate until ready to serve.

italian dressing, red pepper, lentils, salad greens, baby spinach leaves, cherry tomatoes, corn, blue cheese, red onions

Taken from www.kraftrecipes.com/recipes/zesty-vegetable-lentil-salad-spicy-italian-vinaigrette-97514.aspx (may not work)