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Grilled Tri-Colored Pepper & Mushroom Salad

Prep Time:
10 min

Total Time:
20 min

Makes:
6 servings

What You Need

1 green pepper

1 red pepper

1 yellow pepper

1/2 lb. portobello mushroom caps

3/4 cup KRAFT Light Balsamic Vinaigrette Dressing, divided

Make It

CUT peppers into quarters; place in large bowl. Add mushrooms and 1/4 cup of the dressing; toss to coat. Meanwhile, preheat grill to medium heat.

REMOVE vegetables from dressing; discard dressing. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with 1/4 cup of the remaining dressing. Slice mushrooms; place in bowl.

ADD peppers and remaining 1/4 cup dressing; toss to coat.

Kraft Kitchens Tips

Storage Know-How

Refrigerate peppers, unwashed, in plastic food storage bag for up to 1 week.

Substitute

Prepare as directed, using KRAFT Light Red Wine Vinaigrette Dressing.

K:2224 v0:53346

(44)

Rated

by phelix322 on 6/15/2008
" I made this for a side dish with grilled chicken and it was a big hit. I used Kraft Greek Vinaigrette and the flavor was fantastic. Everyone loved it and wanted the recipe. I would definitely make this again!"