MARINATED VEGETABLES ITALIANO

1 (8 oz.) bottle KRAFT Italian Reduced Calorie Dressing
2 1/2 cups cooked potato slices
2 cups broccoli flowerets
1/2 lb. asparagus spears, cooked, drained
1 cup tomato wedges
1 cup mushroom slices
Lettuce (for serving)

Pour dressing over combined potato, broccoli, asparagus, tomato and mushrooms. Cover; marinate in refrigerator several hours or overnight.

TO SERVE:
Drain, reserving marinade. Arrange vegetables on lettuce-covered platter. Serve with reserved marinade.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Celebrate Kraft Salad Days, Kraft, Inc., 1983