Balsamic Salad with Grilled Vegetables

• 2 cups KRAFT Balsamic Vinaigrette Dressing
• - goat cheese, softened
• 2 Tbsp. fresh parsley, chopped
• to taste ground black pepper
• - arugula
• 32 slices eggplants, sliced, grilled
• 8 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09
• 32 slices zucchini, sliced, grilled
• 32 slices yellow squash, sliced, grilled
• 2 cups roasted red peppers, julienned
• 2/3 cup pine nuts, toasted

1. Beat dressing, cheese, parsley and black pepper with wire whisk until well blended; cover.
2. Refrigerate at least 2 hours.
3. For each serving, toss 1 oz.
4. arugula with 1 Tbsp.
5. of the dressing mixture; place on salad plate.
6. Top with 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 squash slice and 1 Tbsp.
7. red peppers.
8. Sprinkle with 1 tsp.
9. pine nuts.

goat cheese, fresh parsley, ground black pepper, arugula, eggplants, tomatoes, zucchini, yellow squash, red peppers, pine nuts

Taken from www.kraftrecipes.com/recipes/balsamic-salad-grilled-vegetables-104881.aspx (may not work)