Greek Vegetable Salad with Feta Cheese

• 1-1/2 qt. baby spinach leaves
• 1-1/2 qt. fresh asparagus, blanched, cut into 1-inch lengths
• 1-1/2 qt. grape tomatoes, cut in half
• 4-1/2 cups canned hearts of palm, drained, cut into 1/2-inch-thick slices
• 1-1/2 cups sun-dried tomatoes, chopped
• 1-1/2 cups roasted red peppers, julienned
• 1-1/2 cups roasted yellow peppers, julienned
• 1-1/2 cups red onions, julienned
• 1-1/2 cups KRAFT Greek Vinaigrette
• 1-1/2 cups crumbled feta cheese
• 3/4 cup fresh basil, chopped
• to taste salt and black pepper

1. Combine all ingredients.
2. For each serving: Spoon 1 cup salad onto serving plate.

baby spinach leaves, fresh asparagus, grape tomatoes, hearts of palm, tomatoes, red peppers, yellow peppers, red onions, vinaigrette, feta cheese, fresh basil, salt

Taken from www.kraftrecipes.com/recipes/greek-vegetable-salad-feta-cheese-114977.aspx (may not work)