Ranch Salad with Roasted Vegetables

INGREDIENTS :

1 lb. red potatoes (about 6), cut into 1-inch chunks

2 carrots, 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 Light Ranch Dressing

2 Tbsp. KRAFT Grated Parmesan Cheese

COOKING DIRECTIONS :

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.

MORE :

Special Extra

Sprinkle salads with freshly ground black pepper.

NUTRITION INFO :

Calories

210

Total fat

8 g

Saturated fat

1.5 g

Cholesterol

10 mg

Sodium

350 mg

Carbohydrate

30 g

Dietary fiber

5 g

Sugars

6 g

Protein

5 g

Vitamin A

190 %DV

Vitamin C

35 %DV

Calcium

10 %DV

Iron

10 %DV

Healthy Living Information

Good source of vitamin A or C

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.