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Ranch Salad with Roasted Vegetables

Prep Time:

10 min

Total Time:

40 min

Makes:

4 servings, 1/4 recipe (190 g) each

What You Need!

1 lb. (450 g) red potatoes (about 6), cut into 1-inch chunks

2 carrots, cut into 1/4-inch-thick slices

1 small red onion, cut into thin wedges

1 Tbsp. olive oil

1 pkg. (284 g) torn romaine lettuce

1/4 cup KRAFT CALORIE-WISE RANCHER'S CHOICE Dressing

2 Tbsp. KRAFT 100% Parmesan Light Grated Cheese

Make It!

HEAT oven to 425°F.

TOSS vegetables with oil in 15x10x3/4-inch pan.

BAKE 25 min. or until crisp-tender, stirring after 15 min. Cool 5 min.

TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.

Kraft Kitchens Tips

Special Extra

Sprinkle salads with freshly ground black pepper.

K:1121v3ec:114215

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Serving Size = 1/4 recipe (190 g)

Nutritional Information

Calories

200

Total fat

7 g

Saturated fat

1 g

Cholesterol

5 mg

Sodium

280 mg

Carbohydrate

31 g

Dietary fibre

5 g

Sugars

6 g

Protein

5 g

Vitamin A

110 %DV

Vitamin C

60 %DV

Calcium

8 %DV

Iron

10 %DV

Diabetes Food Choices

1-1/2 Carbohydrates + 1-1/2 Fats

Nutrition Bonus

This great tasting salad, made with better-for-you products, provides an excellent source of vitamin A from the carrots and an excellent source of vitamin C from the romaine lettuce.