Ingredients

1-1/2 qt. cooked redlentils
1 qt. cooked yellowlentils
- sunchokes, roasted, sliced
1 qt. plum tomatoes, chopped
2-2/3 cups canned cannellinibeans, rinsed
- yellowbeets, 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 OSCAR MAYER Bacon Pieces
3 Tbsp. fresh parsley, chopped
1 tsp. ground black pepper
2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
1-1/2 cups microgreens

Description

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