Rapini with Feta, Pine Nuts and Balsamic Vinaigrette

• 1 lb. (450 g) rapini, trimmed
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 2 Tbsp. pine nuts, toasted

1. Cook rapini in boiling water 3 to 4 min.
2. or until crisp-tender; drain well.
3. Meanwhile, warm dressing.
4. Place rapini on platter; drizzle with dressing.
5. Top with cheese and nuts.

rapini, olive oil, oregano, pine nuts

Taken from www.kraftrecipes.com/recipes/rapini-feta-pine-nuts-balsamic-vinaigrette-186663.aspx (may not work)