Red, White and Yellow Salad

• 75 slices Yellow tomatoes, sliced
• 50 slices Red tomatoes, sliced
• 2-1/2 cups KRAFT Balsamic Vinaigrette Dressing, divided
• - salt
• - black pepper
• 1-1/2 gal. Mixed salad greens
• 25 slices fresh mozzarella cheese, cut into 1/2-inch-thick slices
• 1 cup Seasoned dry bread crumbs

1. For each serving: Arrange 3 yellow tomato slices and 2 red tomato slices alternately on half of an entree-size plate, with slices slightly overlapping.
2. Drizzle with 1 Tbsp.
3. of the dressing.
4. Season with salt and pepper to taste.
5. Toss 1 cup of the greens with 1 Tbsp.
6. of the remaining dressing.
7. Place next to tomatoes on plate.
8. Coat mozzarella slice with bread crumbs.
9. Place on baking sheet.
10. Bake at 425F for 4 to 5 minutes or until cheese is slightly melted.
11. Place on top of greens.
12. Serve immediately.

tomatoes, red tomatoes, dressing, salt, black pepper, salad greens, mozzarella cheese, bread crumbs

Taken from www.kraftrecipes.com/recipes/-2051.aspx (may not work)