Sunny Salad

• 1/4 cup olive oil
• Juice from 1 lemon
• Zest from 1 lemon
• 3 Tbs. grated Parmesan cheese, or more to taste
• Lemon seasoning salt to taste, optional
• Freshly ground black pepper to taste
• 1 yellow summer squash, diced
• 1 cup canned chickpeas, drained and well rinsed
• 1/2 cup roasted, salted sunflower seeds, optional
• 1 cup canned corn kernels, drained and rinsed, optional
• 1 pint yellow grape tomatoes
• 1 yellow bell pepper, seeded and diced
• 1/2 cup shredded low-fat cheddar cheese, optional
• 3 cups mesclun, well rinsed

1. To make Lemon Juice Dressing: Combine all ingredients, and set aside.
2. To make Sunny Salad: Put all ingredients into a large serving bowl, and toss with Lemon Juice Dressing.
3. Serve.

olive oil, lemon, lemon, parmesan cheese, lemon seasoning salt, freshly ground black pepper, yellow summer, chickpeas, sunflower seeds, corn kernels, yellow grape tomatoes, yellow bell pepper, cheddar cheese

Taken from www.vegetariantimes.com/recipe/sunny-salad/ (may not work)