Comida Kraft
Recipe Box

Ranch Salad with Roasted Vegetables

Prep Time
10
min.
Total Time
40
min.
Servings

4 servings

Instead of serving salad on one plate and roasted vegetables on another, let them party together with some ranch dressing and Parmesan.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Combine first 4 ingredients in 15x10x1-inch pan.
  • Bake 25 min. or until 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.

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Good news! Both the carrots and lettuce are an excellent source of vitamin A. Plus, the potatoes and lettuce team up to provide vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 200
Total fat 8g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 350mg
Carbohydrate 30g
Dietary fiber 5g
Sugars 6g
Protein 5g
% Daily Value
Vitamin A 230 %DV
Vitamin C 15 %DV
Calcium 10 %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

Rated 5 out of 5 by from This is my new favorite lunch! This is my new favorite lunch!! It is wonderful! I have ended up liking Italian dressing drizzled over the romaine instead of the ranch; I also add a little salt and pepper to the roasted vegetables It is filling and I don't get the urge for snacking in the afternoon like I do when I have a "cold" salad for lunch. I will definately be making this all fall!
Date published: 2009-09-18
Rated 5 out of 5 by from My wife was wanting something lite for dinner so I threw this together. My wife was wanting something lite for dinner so I threw this together. The only change I made was adding some sliced yellow squash and seasoning the veggies with garlic salt and pepper. Excellent!
Date published: 2009-08-28
Rated 5 out of 5 by from i've made this recipe many times, and still love it the same each time. i've made this recipe many times, and still love it the same each time. it is refreshing and yummy. great vegetarian dish, but since i'm not i gotta have my meat.
Date published: 2009-09-08
Rated 4 out of 5 by from My husband said, "make this again! My husband said, "make this again!" which is always a good sign. A great side dish, that I think would be good with beef, fish, or chicken.
Date published: 2010-06-23
Rated 5 out of 5 by from this recipe ROCKS! this recipe ROCKS! So yummy and good for you with the Olive Oil and going easy on the Ranch dressing... can't get enough!
Date published: 2009-09-25
Rated 5 out of 5 by from We LOVED this recipe! We LOVED this recipe! So simple and inexpensive but healthy and good. We have it all the time.
Date published: 2009-09-10
Rated 5 out of 5 by from Wonderful and easy to make. Wonderful and easy to make. Will definitely make again using vegetables that are in season.
Date published: 2013-06-13
Rated 4 out of 5 by from
Date published: 2009-09-25
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