Marinated Mushroom and Garden Vegetable Salad

  • Yield 10 servings

Marinated mushrooms steal the show in this vegetable salad.


10 ounces white button mushrooms, sliced (about 3 cups)
8 ounces broccoli florets (about 3 cups)
1 small zucchini, cut in 1/2-inch chunks (about 2 cups)
1 medium sweet red bell pepper, cut in 1-inch chunks (about 1 cup)
1 medium red onion, cut in 1-inch chunks (about 2 cups
4 ounces cherry tomatoes, halved (about 1 cup)
3/4 cup low-fat Italian dressing
1/4 cup balsamic vinegar
1/4 cup honey


  1. In large bowl combine mushrooms, broccoli, zucchini, pepper, onion and tomatoes.
  2. In small bowl combine Italian dressing, vinegar and honey; mix well. Pour dressing over vegetable mixture; toss until well coated.
  3. Cover and refrigerate at least 2 hours or overnight, tossing occasionally. Just before serving drain lightly. Serve on bed of soft lettuce with bread sticks, if desired or make a light main dish by adding ham, or cooked chicken or beef.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



Get every new post delivered to your Inbox.

Join 233 other followers