Roasted Pepper Mushroom Salad Recipe

Roasted Pepper Mushroom Salad Recipe photo by Taste of Home

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This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.—Bonnie Hawkins, Elkhorn, Wisconsin

This recipe is:

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Diabetic Friendly

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Roasted Pepper Mushroom Salad Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

20 10 30

Ingredients

1 large sweet red pepper
1 large green pepper
2 cups whole fresh mushrooms
1 small red onion, sliced
1/2 cup pitted ripe olives
1/3 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Lettuce leaves

Directions

Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives.
In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 65 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Roasted Pepper Mushroom Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p197