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| 1/3 | cup olive or vegetable oil |
| 1/4 | cup balsamic or red wine vinegar |
| 2 | tablespoons sugar |
| 1 | clove garlic, finely chopped |
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| 4 | cups cooked broccoli or Brussels sprouts |
| 2 | cups cherry tomatoes, cut in half |
| 3 | cups mushroom halves or fourths (8 ounces) |
| Lettuce leaves, if desired |
| 1. | Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth. |
| 2. | In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours. |
| 3. | Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce. |
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| For a shortcut, use a purchased vinaigrette. The varieties are endless, and if calories and fat are an issue, you can choose low-fat or no-fat dressings. |
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| Serve these festive marinated vegetables on individual serving plates that you've lined with kale leaves or red leaf lettuce. Sprinkle with toasted pine nuts for extra pizzazz. |
Nutrition Information:
170 ( 125); 14g ( 2g, ncg); 0mg; 40mg; 11g ( 2g, ncg); 2g 18%; 42%; 2%; 6% 0 ; 2 ; 2 1/2 nc