Ranch Salad with Roasted Vegetables

By amt2mf

nutritional information: Calories 210, Total fat 8 g, Saturated fat 1.5 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 30 g, Dietary fiber 5 g, Sugars 6 g, Protein 5 g

Ingredients

• 1 lb. red potatoes (about 6), cut into 1-inch chunks
• 2 carrots, cut into 1/4-inch-thick slices
• 1 small red onion, cut into thin wedges
• 1 Tbsp. olive oil
• 1 pkg. (10 oz.) torn romaine lettuce
• 1/3 cup KRAFT Light Ranch Dressing
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Preparation

Step 1

HEAT oven to 425°F.

COMBINE first 4 ingredients in 15x10x1-inch pan.

BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.

TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.