• Grilled Tri-Colored Pepper & Mushroom Salad

Grilled Tri-Colored Pepper & Mushroom Salad

4.3
(48) 35 Reviews
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

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  • 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
% Daily Value
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 2g
   
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

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  • rosiecheex |

    This was quite good, very easy to make, had a lot of flavor.

  • gammy605 |

    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.

  • joyceland |

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