Name: Greek Island Salad with Spinach & Grilled Zucchini
Yield: 4 servings
Ingredients: 8 each zucchini, trimmed, cut into 1/2-inch-thick lengthwise slices; 4 fl oz olive oil; to taste salt and black pepper; 1 qt. spinach leaves, chiffonade; 1 qt. sugar snap peas; 1 qt. mixed red and yellow grape tomatoes, cut in half; 1 qt. radishes, thinly sliced; 2 cups red onions, julienned; 2 cups pitted Kalamata olives, cut in half; 2 cups KRAFT Greek Vinaigrette; 1-1/3 cups roasted red peppers, julienned; 1-1/3 cups sun-dried tomatoes, chopped; 1/4 cup capers

8 each zucchini, trimmed, cut into 1/2-inch-thick lengthwise slices

4 fl oz olive oil

to taste salt and black pepper

1 qt. spinach leaves, chiffonade

1 qt. sugar snap peas

1 qt. mixed red and yellow grape tomatoes, cut in half

1 qt. radishes, thinly sliced

2 cups red onions, julienned

2 cups pitted Kalamata olives, cut in half

2 cups KRAFT Greek Vinaigrette

1-1/3 cups roasted red peppers, julienned

1-1/3 cups sun-dried tomatoes, chopped

1/4 cup capers

Greek Island Salad with Spinach & Grilled Zucchini

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