1/3 cup Italian dressing, under 3 grams of sugar per serving
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups sliced mushrooms
1 medium red bell pepper, roasted, peeled, and sliced (about 1 cup)
1 medium green bell pepper, roasted, peeled, and sliced (about 1 cup)
1 small red onion, sliced (about 1/2 cup)
1/2 cup pitted black olives, optional
Romaine lettuce leaves

Directions
In a medium glass bowl, combine dressing, garlic, basil, oregano, salt, and pepper. Mix well. Add mushrooms, red pepper, green pepper, onion, and olives. Toss well to coat. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Place romaine lettuce leaves on 4 serving plates. Spoon mushrooms and peppers on top of leaves and serve immediately.

Serves 4