Roast Vegetable Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Roast Vegetable Salad

Prep Time
10
min.
Total Time
35
min.
Servings

6 servings, 1 cup each

What You Need

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Make It

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  • Heat oven to 475°F.
  • Combine carrots, potatoes and onions in large bowl. Add oil; toss to evenly coat vegetables with oil. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 25 min., adding green beans to the baking sheet after 15 min.
  • Place spinach in large bowl; top with roasted vegetables. Let stand 2 min.
  • Add remaining ingredients; mix lightly.

How to Roast Vegetables

Roasting vegetables is a great way to bring out their natural sweetness and add rich savory flavor. Starchy root vegetables, like carrots, potatoes, bell peppers and onions, are all wonderful when roasted. To roast vegetables, cut them into 1/2-inch pieces, then spread into a single layer on a heavy-duty baking sheet. Bake at 475°F for 15 to 20 min. or vegetables are until tender and golden brown.

Special Extra

Stir in 4 chopped cooked slices OSCAR MAYER Bacon just before serving.

Servings

  • 6 servings, 1 cup each

Healthy Living

Nutrition Bonus

Here's a delicious way to get a good source of fiber into your diet from the roasted vegetables. Each serving provides 1 cup of the recommended 2-1/2 cups of vegetables per day. Plus you'll get a good source of fiber and the carrots are rich in vitamin A.

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 160
Total fat 10g
Saturated fat 2g
Cholesterol 3.75mg
Sodium 180mg
Carbohydrate 13g
Sugars 4g
Protein 4g
% Daily Value
Vitamin A 160 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 4 %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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