Mediterranean Salad with Zesty Lemon Vinaigrette

Ingredients

  • 2 cups thinly sliced fennel bulb (about 1 large)
  • 2 cups chopped tomatoes
  • 6 red bell pepper rings
  • 1 (1 1/4-pound) eggplant, cut into 12 (1/4-inch-thick) slices
  • Cooking spray
  • 6 (1/4-inch-thick) slices zucchini
  • 6 green bell pepper rings
  • + 6 more ingredients
    • 2 cups (2-inch) cut green beans
    • Zesty Lemon Vinaigrette
    • 2 cups plain croutons
    • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
    • 4 cups gourmet salad greens
    • 1 (4-ounce) package crumbled feta cheese

Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon V...

View full recipe at My Recipes

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