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Ranch Salad with Roasted Vegetables

Ranch Salad with Roasted Vegetables recipe
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prep time
10 min
total time
40 min
makes
4 servings, 1/4 recipe (190 g) each
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recipe by: kraft

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.

nutritional information

K:1121v3ec:114215

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