1 (1 ounce) can sliced lemon pepper
1 (8 ounce) can sliced scallions
1 teaspoon salt
1 (8 ounce) container Italian sweetened lemonade
2 cups baby spinach, sliced
1 cup broccoli florets, diced
1/8 cup Swiss cheese
Place pepper, scallions and salt in a large glass pitcher. Stir vigorously and let stand for fifteen minutes. Dry, store and press peppers.
In a large bowl, mix lemonade with lemon-lime soda. Pour raspberry/cherry zest over pepper; season with sugar, salt and pepper to taste. Stir in sliced tomatoes and broccoli, drain, cover and refrigerate at room temperature until ready to serve.