Leafy Greens with Italian-Style Caramelized Vegetables
By dkanon
Related Product
Original Ranch®
Original Ranch®
Recipes you might like
Crunchy Pea Salad
Prep: 20 m
Crunchy Vegetable and Cheddar Salad
Prep: 25 m
Share this page
Sign-in/register
to save recipes
Print
Email
Leafy Greens with Italian-Style Caramelized Vegetables
(6 Reviews)
Meal Highlights
Serves: 6
Prep Time: 25 min.
Cook Time: 20 min.
Meals & Dishes: Sides, Lunch, Salads
Main Ingredient: Vegetables
Ingredients
Salad
¾ cup Hidden Valley® Roasted Onion Parmesan Dressing
1 tablespoon prepared horseradish
4 cups baby spinach
4 cups Romaine lettuce torn into bite-size pieces
8 cups diced multicolored vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes)
Directions
Salad
Preheat the oven to 450ºF.
In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.
Sign-in/register
to save recipes
Print
Email
Share this page
It's always been hard to find an easy dish to make with the bbq. This is easy way to get in vegetables with a bbq. A great dish.
Related Product
Original Ranch®
Original Ranch®
Recipes you might like
Crunchy Pea Salad
Prep: 20 m
Crunchy Vegetable and Cheddar Salad
Prep: 25 m
6
PT25M
PT20M
4.5 of 6
1 Picture
Ingredients
- 3/4 cup Hidden Valley® Roasted Onion Parmesan Dressing
- 1 tablespoon prepared horseradish
- 4 cups baby spinach
- 4 cups Romaine lettuce torn into bite-size pieces
- 8 cups diced multicolored vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes)
Details
Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from hiddenvalley.com
Preparation
Step 1
Preheat the oven to 450ºF.
In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.
Review this recipe