Fresh Mozzarella and Roasted Beet Salad with Watercress and Balsamic Vinaigrette

• 2-1/4 gal. watercress
• 2-1/2 qt. frisee
• 1-1/2 qt. Fresh Italian parsley, chopped, divided
• 3 qt. fresh mozzarella cheese (1 lb. balls), chopped
• 3 qt. red beets, roasted, peeled and chopped
• 1-1/2 qt. coarsely chopped black walnuts, toasted
• 1 qt. golden raisins
• 3 cups fresh chives, chopped
• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing

1. Toss watercress and frisee with 2 cups of the parsley (or 1/4 cup for trial recipe) in large bowl; cover.
2. Refrigerate until ready to use.
3. Mix mozzarella cheese, beets, walnuts, raisins, chives and remaining 4-1/4 cups parsley (or 1/4 cup parsley for trial recipe) with 1 qt.
4. of the dressing (or 3 Tbsp.
5. of the dressing for trial recipe).
6. Cover.
7. Refrigerate until ready to serve.
8. Drain, reserving dressing.
9. For each serving: Place 2-1/2- to 3-inch ring mold in center of large salad plate.
10. Spoon 3/4 cup of the cheese mixture into center of mold; press firmly until tightly packed.
11. Remove ring mold.
12. Toss 2 Tbsp.
13. of the remaining dressing with 1 cup of the watercress mixture.
14. Serve over beet mixture.

watercress, frisee, fresh italian parsley, mozzarella cheese, red beets, black walnuts, golden raisins, fresh chives, dressing

Taken from www.kraftrecipes.com/recipes/-2684.aspx (may not work)