10 ounces fresh white mushrooms, sliced (about 3 cups)
3 cups broccoli florets
1 small zucchini, cut in 1/2-inch-thick chunks (about 1 cup)
1 medium red bell pepper, cut in 1/2-inch-thick chunks (about 2 cups)
1 cup halved cherry tomatoes
3/4 cup low-fat Italian salad dressing
1/4 cup balsamic vinegar
1/4 cup honey


1. In a large bowl, combine mushrooms, broccoli, zucchini, pepper, and tomatoes. In small bowl combine Italian dressing, vinegar and honey; mix well. Pour dressing over vegetable mixture; turning to coat. Cover and refrigerate at least 2 hours or overnight.
Serve on a bed of soft lettuce with breadsticks. Add ham, cooked chicken or beef to make this a light main dish.
Marinated Mushroom and Ga
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