California Baked Potato with Salad

• 3 medium baked potatoes, cut into spears
• 3/4 cup KRAFT Lite CATALINA Dressing
• 1 Tbsp. garlic powder
• 1 Tbsp. dried parsley flakes
• 2 cups chopped romaine lettuce
• 1/4 cup dried cranberries
• 1/2 cup ATHENOS Crumbled Reduced Fat Feta Cheese
• 1/4 cup PLANTERS Walnuts, chopped
• 1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
• 32 fl oz (4 cups) fat-free milk

1. Toss potato spears with dressing.
2. Place on baking sheet.
3. Sprinkle with garlic powder and parsley.
4. Bake at 375F for 20 min.
5. or until crispy.
6. Divide among 4 plates.
7. Build side salad with lettuce, cranberries, feta cheese, walnuts and dressing; toss.
8. Divide evenly among the 4 plates.
9. Serve an 8 fl oz glass of milk per person with the meal.

potatoes, dressing, garlic powder, parsley flakes, romaine lettuce, cranberries, cheese, walnuts, kraft lite raspberry vinaigrette dressing, milk

Taken from www.kraftrecipes.com/recipes/california-baked-potato-salad-59414.aspx (may not work)