| 1/2 | cup sliced fresh mushrooms |
| 3 | small zucchini, cut into 1/4-inch slices |
| 2 | medium tomatoes, coarsely chopped |
| 1 | medium onion, sliced and separated into rings |
| 1/2 | cup Italian dressing |
| 6 | tablespoons Betty Crocker® Bac~Os® bacon flavor bits or chips |
| 1. | Mix all ingredients except bacon flavor bits in large bowl. |
| 2. | Cover and refrigerate at least 2 hours, stirring occasionally. |
| 3. | Just before serving, spoon vegetable onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon flavor bits. |
|
| If you can find sweet onions, this salad is the place to use them. Because the onions aren’t cooked, their sweet flavor shines through. |
|
| Toss leftovers with chilled cooked pasta and extra Italian dressing for an impromptu pasta salad. |
Nutrition Information:
140 ( 90 ); 10 g ( 1 g); 5 mg; 310 mg; 9 g ( 2 g); 5 g 14 %; 24 %; 4 %; 6 % 2 ; 2