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Grilled Tri-Colored Pepper & Mushroom Salad

Prep Time
10
min.
Total Time
20
min.
Servings

6 servings

Fire up the grill! A trio of colorful peppers and fresh Portobello mushroom caps start you off to making this glorious Healthy Living salad for six.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

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.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 50
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 2g
% Daily Value
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was very quick and easy to make. This was very quick and easy to make. I bought precut portabello mushrooms and those worked really well. I brushed on the vinaigrette while the vegetables grilled and found that I didn't need to add the extra dressing at the end. They had enough flavor as is. Very delicious.
Date published: 2002-02-19
Rated 4 out of 5 by from This was delicious and such a good tasty way to get more vegetables in our diet. This was delicious and such a good tasty way to get more vegetables in our diet. I used two yellow peppers since we don't like green and added a Vidalia onion cut into rings and Italian dressing. Loved the portobello mushrooms.
Date published: 2010-05-23
Rated 5 out of 5 by from This was very easy to make and very flavorful. This was very easy to make and very flavorful. It is an excellent side dish for any summer grilling. I made it with the Honey Mustard Ginger Grilled Chicken and both were a huge hit and complemented each other perfectly.
Date published: 2008-05-18
Rated 5 out of 5 by from I LOVE THE GREAT FLAVOR OF THE GREEN,RED AND YELLOW PEPPERS ROASTED TOGETHER ADDING THE MUSHROOMS... I LOVE THE GREAT FLAVOR OF THE GREEN,RED AND YELLOW PEPPERS ROASTED TOGETHER ADDING THE MUSHROOMS SOUND SO TASTY THAT I WILL USE THIS RECIPE MANY TIMES . THE ONE TIME I WILL USE IT ALOT IS CAMPING OVER THE GRILL.
Date published: 2002-09-07
Rated 5 out of 5 by from I made this for a side dish with grilled chicken and it was a big hit. 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!
Date published: 2008-06-15
Rated 5 out of 5 by from I used a blush wine vinagrette rather than the red wine variety that was recommended - my friends... I used a blush wine vinagrette rather than the red wine variety that was recommended - my friends loved this dish. I threw some button mushrooms in as well - cutting them in half before grilling.
Date published: 2006-01-22
Rated 5 out of 5 by from We like our Veges cooked japanese style (still a bit crisp) and I sliced my mushrooms first. We like our Veges cooked japanese style (still a bit crisp) and I sliced my mushrooms first. Used an indoor grill and added a touch of liquid smoke (just a drop or two) it was DELIGHTFUL!
Date published: 2005-02-04
Rated 5 out of 5 by from SO GOOD! SO GOOD! I had never tried portobello mushrooms before and I loved it! I used Greek Vinaigrette dressing and served it with chicken marinated in the same dressing. Would do again!
Date published: 2006-02-14
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