Ingredients:

1 tablespoon purchased basil pesto

2 teaspoons white balsamic vinegar or regular balsamic vinegar

⅓ cup chopped seeded tomato⅓ cup chopped zucchini

⅓ cup chopped yellow or orange bell pepper

⅓ cup very small broccoli florets

1 cup mixed salad greens (optional)

2 tablespoons crumbled reduced-fat feta cheese

Directions:

1. Combine pesto and vinegar in a small bowl. Stir in tomato, zucchini, bell pepper and broccoli. If desired, divide greens between two serving plates. Top with vegetable mixture. Sprinkle with feta cheese.

Bon Appetit!