Greek Island Salad with Spinach & Grilled Zucchini

• 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

1. Brush zucchini with oil; season with salt and pepper.
2. Grill several minutes or until crisp-tender.
3. Cut into 1-inch-long pieces; place in large bowl.
4. Add remaining ingredients; mix lightly.

zucchini, olive oil, salt, spinach leaves, sugar snap peas, mixed red, radishes, red onions, olives, vinaigrette, red peppers, tomatoes, capers

Taken from www.kraftrecipes.com/recipes/greek-island-salad-spinach-grilled-zucchini-114978.aspx (may not work)