Lentil Vegetable Salad

• 1-1/2 qt. cooked red lentils
• 1 qt. cooked yellow lentils
• - sunchokes, roasted, sliced
• 1 qt. plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2-2/3 cups canned cannellini beans, drained, rinsed
• - yellow beets, roasted, peeled and cut into julienne strips
• 2 cups roasted red peppers, diced
• 2 cups parsnips and carrots, chopped, sauteed
• 1/2 cup celery, chopped
• 1/3 cup bacon bits
• 3 Tbsp. fresh parsley, chopped
• 1 tsp. ground black pepper
• 2 cups Kraft Roasted Red Pepper with Parmesan Dressing
• 1-1/2 cups micro greens

1. Combine all ingredients except micro greens; cover.
2. Refrigerate 1 to 2 hours to allow flavours to blend.
3. For each serving: Press 1 cup (250 mL) of the lentil mixture into 3-1/2-inch diameter mould.
4. Unmould onto serving plate.
5. Top with 1 Tbsp.
6. (15 mL) of the greens.

tomatoes, cannellini beans, red peppers, carrots, celery, bacon bits, fresh parsley, ground black pepper, red pepper, micro greens

Taken from www.kraftrecipes.com/recipes/lentil-vegetable-salad-98349.aspx (may not work)