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Ranch Salad with Roasted Vegetables
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Ranch Salad with Roasted Vegetables

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
Healthy Living
Instead of serving salad on one plate and roasted vegetables on another, let them party together with some ranch dressing and Parmesan.
What You Need
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4 servings
Original recipe yields 4 servings
1 lb. red potatoes (about 6), cut into 1-inch chunks
2 carrot s, cut into 1/4-inch-thick slices
1 small red onion, cut into thin wedges
1 Tbsp. olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Lite Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 425°F.
2
Combine first 4 ingredients in 15x10x1-inch pan.
3
Bake 25 min. or until tender, stirring after 15 min. Cool 5 min.
4
Toss lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.
Kitchen Tips
Tip 1
Special Extra
Sprinkle salads with freshly ground black pepper.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 350mg
15%
Total Carbohydrates 30g
11%
Dietary Fibers 5g
18%
Sugars 6g
12%
Protein 5g
10%
Vitamin A
230%
Vitamin C
15%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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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