Grilled Tri-Colored Pepper & Mushroom Salad

By mackenzielester

Cal-50
fat - 1g
fiber - 2g

Ingredients

• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1/2 lb. portobello mushroom caps
• 3/4 cup KRAFT Light Balsamic Vinaigrette Dressing, divided

Preparation

Step 1

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.