Tuesday, April 19, 2011

VEGGIE-PINEAPPLE SALAD

This recipe is included as a quick recipe even though it has to chill for hours. It goes together quickly and is a great "make-ahead" salad as it can be refrigerated overnight.

1 lb button mushrooms, cleaned and halved
2 cups pineapple chunks, drained
1/2 large green bell pepper, cut into strips
1/2 large red bell pepper, cut into strips
2/3 cup Italian salad dressing
1/2 tsp sugar*

Blend the salad dressing and sugar together in a small bowl.

In a medium bowl that has a lid, combine the mushrooms, pineapple chunks, and the red and green bell peppers. Pour the salad dressing mixture over the vegetable mixture. Toss to coat well. Cover and refrigerate for several hours or overnight. Stir a couple of times to keep well coated.

*Splenda granular may be substituted for the sugar.

Yield: 4 cups

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.