Layered Bean and Vegetable Salad

• 1 leek, white parts only, cut into rounds
• 1 can (19 fl oz/540 mL) kidney beans, rinsed
• 1 cucumber, diced
• 2 cups cherry tomatoes, quartered
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 2 cups loosely packed arugula
• 1/4 cup crumbled blue cheese
• 2 Tbsp. Oscar Mayer Real Bacon Bits
• 1/4 cup Kraft Zesty Italian Dressing

1. Add leek rings to saucepan of boiling water; cook 2 to 3 min.
2. or just until crisp-tender.
3. Drain, then immediately plunge into cold water to stop cooking.
4. Layer ingredients on individual serving plates.
5. Drizzle with dressing just before serving.

only, cucumber, cherry tomatoes, arugula, blue cheese, oscar mayer, italian dressing

Taken from www.kraftrecipes.com/recipes/layered-bean-vegetable-salad-174475.aspx (may not work)