Marinated Mushroom and Garden Vegetable Salad

Recipe courtesy of the Mushroom Council and




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


In large bowl combine mushrooms, broccoli, zucchini, pepper, onion and tomatoes.

In small bowl combine Italian dressing, vinegar and honey; mix well. Pour dressing over vegetable mixture; toss until well coated.

Cover and refrigerate at least 2 hours or overnight, tossing occasionally. Just before serving drain lightly. Serve on bed of soft lettuce with bread sticks, if desired or make a light main dish by adding ham, or cooked chicken or beef.


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