Lentil Vegetable Salad

• 1-1/2 qt. cooked red lentils
• 1 qt. cooked yellow lentils
• - sunchokes, roasted, sliced
• 1 qt. plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2-2/3 cups canned cannellini beans, rinsed
• - yellow beets, roasted, peeled and cut into julienne strips
• 2 cups roasted red peppers, diced
• 2 cups parsnips and carrots, chopped, sauteed
• 1/2 cup celery, chopped
• 1/3 cup OSCAR MAYER Bacon Pieces
• 3 Tbsp. fresh parsley, chopped
• 1 tsp. ground black pepper
• 2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 1-1/2 cups micro greens

1. Combine all ingredients except micro greens.
2. Refrigerate 1 to 2 hours.
3. For each serving: Press 1 cup of the lentil mixture into 3-1/2-inch diameter mold.
4. Unmold onto serving plate.
5. Top with 1 Tbsp.
6. of the greens.

tomatoes, cannellini beans, red peppers, carrots, celery, oscar mayer, fresh parsley, ground black pepper, tomato, micro greens

Taken from www.kraftrecipes.com/recipes/lentil-vegetable-salad-98325.aspx (may not work)