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
- Toss potato spears with dressing.
- Place on baking sheet.
- Sprinkle with garlic powder and parsley.
- Bake at 375F for 20 min.
- or until crispy.
- Divide among 4 plates.
- Build side salad with lettuce, cranberries, feta cheese, walnuts and dressing; toss.
- Divide evenly among the 4 plates.
- 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)