Ranch Salad with Roasted Vegetables

40 4 servings, 1/4 recipe (190 g) each
Recipe By
(2) 2 Reviews
Prep Time
Total Time

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

Roasting vegetables is hot for a reason --- it brings out a rich caramel flavour in carrots, potatoes and onions in this restaurant-style salad.

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What You Need

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Make It

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  • 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.

Special Extra

Sprinkle salads with freshly ground black pepper.


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

Healthy Living

  • Healthy Living

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.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (190 g) each
Calories 200
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 5mg
Sodium 280mg
Dietary fibre 5g
Sugars 6g
Protein 5g
Vitamin A 110 %DV
Vitamin C 60 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cassyj9 |

    Very simple, tasty way to spruce up a tossed salad. Would make it again!

  • karen.m.mckinney |

    LOVE, LOVE, LOVE this dish! Goes great with BBQ chicken breast or steak!