Rabbit-Zucchini Salad

2/3 cup fat-free or reduced-fat mayonnaise dressing

1 teaspoon finely shredded lemon peel
4 teaspoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon snipped fresh dill or tarragon
1 tablespoon frozen orange juice concentrate
1/4 teaspoon pepper
3 cups shredded cooked rabbit (1 pound)
1 stalk celery, chopped (1/2 cup)
1 zucchini or yellow summer squash, chopped (1-1/4 cups)
1 small fennel or kohlrabi bulb, trimmed, chopped (1-1/4 cups)
4 medium green onions, sliced (1/2 cup)
1 medium carrot, chopped (1/2 cup)
Salad greens, torn
Orange slices

1.Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.
2.Combine rabbit meat, celery, zucchini, fennel or kohlrabi, green onion, & carrot  in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.
3.To serve, line six to eight plates with salad greens. Stir  mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices.