Greek Vegetable and Lentil Salad

• 2 qt. cooked lentils
• 1-1/4 qt. grape tomatoes, cut in half
• 1 qt. canned quartered artichoke hearts, drained
• 1 qt. canned chickpeas (garbanzo beans), rinsed
• 1 qt. canned butter beans, rinsed
• 1 qt. asparagus, blanched, cut into 1-inch lengths
• 2 cups zucchini, medium dice
• 1 cup yellow peppers, small dice
• 1 cup Italian parsley, chopped
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 3 cups KRAFT Greek Vinaigrette
• 2 cups crumbled feta cheese

1. Combine all ingredients except vinaigrette and cheese.
2. For each serving: Toss 1-1/2 cups lentil mixture with 1-1/2 Tbsp.
3. vinaigrette; top with 1 Tbsp.
4. cheese.

cooked lentils, grape tomatoes, hearts, chickpeas, butter beans, zucchini, yellow peppers, italian parsley, salt, ground black pepper, vinaigrette, feta cheese

Taken from www.kraftrecipes.com/recipes/greek-vegetable-lentil-salad-113888.aspx (may not work)