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Grilled Tri-Colored Pepper & Mushroom Salad

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

(46)

Rated

by joyceland on 8/21/2009

See All Ratings & Comments

See All Ratings and Comments

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Nutritional Information

Nutrition Information

Calories

50

Total fat

1 g

Saturated fat

0 g

Cholesterol

0 mg

Sodium

290 mg

Carbohydrate

9 g

Dietary fiber

2 g

Sugars

4 g

Protein

2 g

Vitamin A

15 %DV

Vitamin C

80 %DV

Calcium

0 %DV

Iron

4 %DV

Healthy Living Information

Low fat

Good source of vitamin A or C

Diet Exchange

1 Vegetable + 1/2 Fat

Nutrition Bonus

The peppers in this colorful low-fat salad not only provide a good source of vitamin A but are also rich in vitamin C.

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