Grilled Vegetable & Potato Salad

1. 1

   Toss mushrooms, peppers and onions with 1-1/3 cups of the dressing (or 1/4 cup of the dressing for trial recipe).

2. 2

   Grill on medium-high heat 2 min.

3. 3

   on each side or until tender; cool 10 min.

4. 4

   Cut into bite-size pieces; place in large bowl.

5. 5

   Add potatoes and remaining dressing; toss to coat.

6. 6

   Serve warm.

7. 7

   Or, ccover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.