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Salads & sides

Roasted Potato and Vegetable Salad

Roasted Potato and Vegetable Salad recipe
photo by:kraft
The secret to this tangy potato salad? It's even better the next day because the veggies soak up the balsamic vinaigrette. Make sure to save the leftovers!
10 min
1 hr
8 servings
Magazine Acquisition

What You Need

lb.  red potatoes (about 4), cut into 1/2-inch cubes
 zucchini, cut lengthwise into thin slices
 carrots, diagonally sliced
small  red onion, cut into wedges
cup  KRAFT Balsamic Vinaigrette Dressing

Make It

HEAT oven to 400°F.

TOSS vegetables with dressing.

SPREAD onto bottom of shallow baking pan.

BAKE 50 min. or until vegetables are tender, stirring occasionally.

Kraft Kitchens Tips

Food Facts
If carrots are young and tender, there's no need to peel them. Simply scrub them well with a vegetable brush. This saves time and retains more of the carrots' flavor and nutrients.
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