RANCH SALAD WITH ROASTED VEGETABLES

Ranch Salad with Roasted Vegetables image

Instead of serving salad on one plate and roasted vegetables on another, let them party together with some ranch dressing and Parmesan.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 7

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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 Lite Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g