Beet and Root Vegetable Salad

• 1-1/2 qt. red beets, roasted, quartered
• 3 cups red onions, thinly sliced
• 1-1/2 cups mixed parsnips and carrots, chopped, sauteed
• 1-1/2 cups yellow peppers, chopped Target 1 pkg For $2.99 thru 02/06
• 1-1/2 cups roasted red peppers, chopped
• 3 cups mixed red and yellow pear tomatoes, halved King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups candied walnuts, coarsely chopped
• 1-1/2 cups yellow lentils, cooked
• 1-1/2 cups fennel, sliced, braised
• - goat cheese, softened Target 2 For $5.00 thru 02/06
• 1/3 cup fresh parsley, chopped
• 3/4 tsp. ground black pepper
• 1-1/2 cups Kraft Roasted Red Pepper with Parmesan Dressing
• 3 cups micro greens

1. Combine vegetables, tomatoes, walnuts, lentils and fennel in large bowl.
2. Add goat cheese, parsley and black pepper; mix lightly.
3. Add dressing; toss to coat.
4. For each serving: Place 1 cup (250 mL) of the vegetable mixture on serving plate; top with 2 Tbsp.
5. (30 mL) of the greens.

red beets, red onions, mixed parsnips, yellow peppers, red peppers, mixed red, candied walnuts, yellow lentils, fennel, goat cheese, fresh parsley, ground black pepper, red pepper, micro greens

Taken from www.kraftrecipes.com/recipes/beet-root-vegetable-salad-98347.aspx (may not work)