Ranch Salad with Roasted Vegetables

• 1 lb. (450 g) red potatoes (about 6), cut into 1-inch chunks King Sooper's 5 lb For $1.88 thru 02/09
• 2 carrots, cut into 1/4-inch-thick slices Target 2 lb For $3.00 thru 02/06
• 1 small red onion, cut into thin wedges
• 1 Tbsp. olive oil
• 1 pkg. (284 g) torn romaine lettuce
• 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Heat oven to 425F.
2. Toss vegetables with oil in 15x10x3/4-inch pan.
3. Bake 25 min.
4. or until crisp-tender, stirring after 15 min.
5. Cool 5 min.
6. Toss lettuce with dressing; place on 4 serving plates.
7. Top with vegetable mixture and cheese.

red potatoes, carrots, red onion, olive oil, torn romaine lettuce, cheese

Taken from www.kraftrecipes.com/recipes/ranch-salad-roasted-vegetables-114215.aspx (may not work)