Roasted Potato Salad

• 1-1/2 gal. small red potatoes, quartered
• 3 cups KRAFT Grated Parmesan Cheese
• 2 qt. KRAFT Creamy Caesar Dressing, divided
• 1-1/2 gal. romaine lettuce, shredded
• 24 each medium tomatoes, each cut into 8 wedges King Sooper's 1 lb For $0.99 thru 02/09

1. Toss potatoes with cheese and 2 cups of the dressing (or 1/4 cup of the dressing for trial recipe).
2. Spread evenly into 2 parchment paper-lined full sheet pans (or 1/2 sheet pan for trial recipe).
3. Bake in 425F-standard oven for 25 to 30 min.
4. or until potatoes are tender, stirring after 15 min.
5. Cool completely.
6. For each serving: Toss 1/4 cup each of the potatoes and lettuce with 1 Tbsp.
7. of the remaining dressing; top with 2 tomato wedges.

red potatoes, parmesan cheese, caesar dressing, romaine lettuce, tomatoes

Taken from www.kraftrecipes.com/recipes/roasted-potato-salad-96697.aspx (may not work)