Root Veggie Salad with Lentils & Goat Cheese

• 1-1/2 qt. red beets, roasted, quartered
• 3 cups red onions, thinly sliced
• 1-1/2 cups mixed parsnips and carrots, chopped, sauteed
• 1-1/2 cups yellow peppers, chopped
• 1-1/2 cups roasted red peppers, chopped
• 3 cups mixed red and yellow pear tomatoes, halved King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups candied walnuts, coarsely chopped
• 1-1/2 cups yellow lentils, cooked
• 1-1/2 cups fennel, sliced, braised
• goat cheese, crumbled
• 1/3 cup fresh parsley, chopped
• 3/4 tsp. ground black pepper
• 1-1/2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 3 cups micro greens

1. Combine vegetables, tomatoes, walnuts, lentils and fennel.
2. Gently stir in goat cheese, parsley and black pepper until well blended.
3. Add vinaigrette; toss to coat.
4. For each serving: Place 1 cup of the vegetable mixture on serving plate; top with 2 Tbsp.
5. of the greens.

red beets, red onions, mixed parsnips, yellow peppers, red peppers, mixed red, candied walnuts, yellow lentils, fennel, goat cheese, fresh parsley, ground black pepper, tomato, micro greens

Taken from www.kraftrecipes.com/recipes/root-veggie-salad-lentils-goat-cheese-98322.aspx (may not work)