Roasted Potato Salad with Honey Mustard Vinaigrette

• 1-1/2 qt. KRAFT Honey-Mustard Dressing
• 1 cup fresh parsley, chopped
• 2 Tbsp. garlic cloves, minced
• 2-1/2 gal. quartered new red potatoes, roasted
• 1-1/2 gal. OSCAR MAYER Honey Ham, cubed
• 1 gal. yellow peppers, chopped
• 1-1/2 gal. fresh green beans, trimmed, cut into 1-inch pieces and blanched
• 1-1/2 gal. cherry tomatoes, halved
• 100 each large leaf lettuce leaves
• OSCAR MAYER Honey Ham

1. Mix dressing with parsley and garlic; cover.
2. Toss potatoes with ham, peppers, beans and tomatoes; cover.
3. For each serving: Line carry-out salad container with 2 lettuce leaves; top with 2 cups of the potato salad.
4. Place 2 Tbsp.
5. of the dressing mixture in portion cup; seal top.
6. Place in salad container; close container lid.
7. Refrigerate until ready to serve.

honey, fresh parsley, garlic, quartered new red potatoes, ham, yellow peppers, fresh green beans, cherry tomatoes, leaf lettuce leaves, ham

Taken from www.kraftrecipes.com/recipes/-2728.aspx (may not work)