Enjoy a good source of fiber with our Roast Vegetable Salad. Roast Vegetable Salad combines several types of veggie, Parmesan cheese and a balsamic vinaigrette for a delectable taste. Make Roast Vegetable Salad tonight!
What You Need
Original recipe yields 6 servings
2 cups chopped carrots
1/2 lb. quartered fingerling potatoes
1 cup chopped red onions
2 Tbsp. oil
1/2 lb. French green beans, trimmed
2 cups tightly packed baby spinach leaves
1/4 cup shelled pistachios, chopped
3 Tbsp. KRAFT Grated Parmesan Cheese
1/3 cup KRAFT Olive Oil Vinaigrettes - Balsamic
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Let's Make It
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.
Stir in 4 chopped cooked slices OSCAR MAYER Bacon just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.