Grilled vegetable kabob salad

Ingredients

1 each small green and red pepper, cut into 1 inch chunks

1 pkg (6 ounces) cremini or white mushrooms

1 small yellow summer squash, thickly sliced

1 small vidalia or walla walla onion, cut into 1/4 inch wedges

3/4 cup kraft ligyt done right red wine vinegar reduced fat dressing

8 cups torn assorted greens or 1 pkg (10 ounces) salad greens

Procedure

ARRANGE: vegetables alternately on 12 small skewers.  Place in large pan, brush with dressing, let stand 30 minutes to marinate.

PLACE: skewers on grill over medium to hot coals.

GRILL: 6 to 8 minutes or until vegetables are tender, brushing with dressing and turning occasionally.  Place greens on 6 individuals plates, top each with 2 kabobs.

Serving Information

• Serves: 6.000000000