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Prep 20min
Total3hr20min
Servings8
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Ingredients
Balsamic Vinaigrette
1/3
cup olive or vegetable oil
1/4
cup balsamic or red wine vinegar
2
tablespoons sugar
1
clove garlic, finely chopped
Vegetables
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
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Steps
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.
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.
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