Marinated Mushroom and Garden Vegetable Salad

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield:

Ingredients

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

Directions

In large bowl combine mushrooms, broccoli, zucchini, pepper, onion and tomatoes.

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 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.