Mediterranean Salad

• 3 qt. cooked couscous
• 2 qt. cooked lentils
• 2 qt. baby spinach leaves, chiffonade
• 2 qt. baby arugula
• 1-1/2 qt. radicchio, thinly shaved
• 1 qt. grape tomatoes, cut in half
• 1 qt. crumbled feta cheese
• 1 qt. canned artichoke hearts, drained, chopped
• 1 qt. asparagus spears, blanched, cut into 1/4-inch pieces
• 3 cups canned butter beans, drained
• 2 cups seedless cucumbers, small dice
• 2 cups pitted Kalamata olives, chopped
• 1-1/3 cups roasted red peppers, chopped
• 1-1/3 cups roasted yellow peppers, chopped Target 1 pkg For $2.99 thru 02/06
• 1-1/3 cups sliced almonds
• 1 cup fresh basil, chiffanode
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• to taste salt and black pepper

1. Combine all ingredients except dressing, salt and black pepper.
2. Refrigerate 2 to 3 hours.
3. Toss with dressing just before serving.
4. Season with salt and black pepper.

couscous, cooked lentils, baby spinach leaves, baby arugula, radicchio, grape tomatoes, feta cheese, hearts, butter beans, cucumbers, olives, red peppers, yellow peppers, almonds, fresh basil, tomato, salt

Taken from www.kraftrecipes.com/recipes/mediterranean-salad-113468.aspx (may not work)