Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing

• Eggplant Croutons
• 1-1/2 cups Italian seasoned dry bread crumbs
• 6 Tbsp. flour
• 9 each eggs, beaten
• 1-1/2 qt. eggplant, peeled, 1/2-inch diced
• Cranberry-Balsamic Dressing
• 1-1/2 cups KRAFT Balsamic Vinaigrette Dressing
• 3/4 cup dried cranberries
• Garden Salad
• 3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces
• 3 qt. mesclun salad greens
• 1-1/2 qt. cherry tomatoes, halved
• 1-1/2 qt. cucumbers, quartered, sliced
• 4-1/2 cups shredded carrots
• 3 cups red onions, thinly sliced
• 2-1/4 cups KRAFT 100% Shredded Parmesan Cheese

1. Eggplant Croutons: Combine bread crumbs and flour.
2. Toss eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.
3. Fry in 350F fryer 1 to 2 min.
4. or until golden brown; drain well.
5. Cranberry-Balsamic Dressing: Puree dressing and cranberries in blender until smooth.
6. Refrigerate until ready to use.
7. For each salad: Toss 5 oz.
8. lettuce blend with 1/2 oz.
9. mesclun.
10. Add 1.5 oz.
11. each tomatoes and cucumbers, 1 oz.
12. carrots, and 1/2 oz.
13. each onions and cheese; toss gently.
14. Arrange salad mixture on serving plate.
15. Top with 2.5 oz.
16. Eggplant Croutons.
17. Serve with 1 oz.
18. dressing in ramekin on the side.

croutons, italian seasoned dry, flour, eggs, eggplant, cranberrybalsamic dressing, dressing, cranberries, garden salad, blend, salad greens, cherry tomatoes, cucumbers, carrots, red onions, parmesan cheese

Taken from www.kraftrecipes.com/recipes/garden-salad-eggplant-croutons-cranberry-balsamic-dressing-163653.aspx (may not work)