Ranch Salad with Roasted Vegetables - Kraft Recipes Top
Comida Kraft
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Ranch Salad with Roasted Vegetables

Prep Time
Total Time

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 Equipment Needed

Special Extra

Sprinkle salads with freshly ground black pepper.


  • 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
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.

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