Grilled Tri-Colored Pepper & Mushroom Salad


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The peppers in this colorful salad provide an excellent source of vitamins A & C.

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  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 8 oz. Portobello mushroom caps
  • 3/4 C. KRAFT LIGHT DONE RIGHT! Red Wine Vinaigrette Reduced Fat Dressing

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Cut peppers into quarters. Toss peppers and mushrooms with 1/2 C. of the dressing. Drain vegetables; reserve dressing. Place vegetables on grill over medium coals. Grill 8 to 10 minutes or until tender, turning and brushing occasionally with reserved dressing. Slice mushrooms. Toss mushrooms and peppers with remaining 1/4 C. dressing.

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