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Greek Vegetable Salad with Feta Cheese

1-1/2 qt. baby spinach leaves
1-1/2 qt. fresh asparagus, blanched, cut into 1-inch lengths
1-1/2 qt. grape tomatoes, cut in half
4-1/2 cups canned hearts of palm, drained, cut into 1/2-inch-thick slices
1-1/2 cups sun-dried tomatoes, chopped
1-1/2 cups roasted red peppers, julienned
1-1/2 cups roasted yellow peppers, julienned
1-1/2 cups red onions, julienned
1-1/2 cups KRAFT Greek Vinaigrette
1-1/2 cups crumbled feta cheese
3/4 cup fresh basil, chopped
to taste salt and black pepper


Combine all ingredients. For each serving: Spoon 1 cup salad onto serving plate.

Source: www.kraftrecipes.com