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Cannellini And Fennel Salad With Roasted Peppers, Mushrooms, And Zucchini

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Nonstick vegetable oil spray

2 large red bell peppers, quartered

2 large portobello mushrooms, stems removed, caps quartered

4 small zucchini, halved lengthwise

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh mint

2 teaspoons grated orange peel

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon fennel seeds, crushed

2 15-ounce cans cannellini (white kidney beans), drained

2 cups chopped fresh fennel

1/2 cup chopped red onion

6 cups mixed baby greens

4 plum tomatoes, cut into wedges

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