Marinated Mushroom and Garden Vegetable Salad

INGREDIENTS

• 10 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 3 cups)
  
• 3 cups broccoli florets
  
• 1 small zucchini, cut into 1/2-inch chunks (about 2 cups)
• 1 medium-sized sweet red bell pepper, cut into 1-inch chunks (about 1 cup)
  
• 1 medium-sized red onion, cut into 1-inch chunks (about 1 1/2 cups)
  
• 3/4 cup low-fat Italian dressing
  
• 1/4 cup balsamic vinegar
  
• 1/4 cup honey
  
• 1 cup cherry tomatoes, halved
  
• 8 leaves Boston or leaf lettuce

INSTRUCTIONS

This mushroom and vegetable salad can be made ahead for a convenient lunch or, turn it into a light main dish by adding julienne strips of cooked ham, chicken or beef.

In large bowl combine mushrooms, broccoli, zucchini, pepper and onion. 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, add tomatoes and drain dressing mixture from salad into serving pitcher. Arrange salad on lettuce and serve with dressing mixture.

Yield: 8 servings (about 8 cups)