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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Creamy Roasted Winter Vegetable Salad Recipe

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This recipe for Creamy Roasted Winter Vegetable Salad is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups cubed potatoes (about 3 medium)
2 cups baby carrots
1/2 cup thin onion wedges
2 Tbsp. olive oil
1/4 tsp. each: salt and pepper
1/3 cup KRAFT Mayo Light Mayonnaise
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
Directions:
Directions:
PREHEAT oven to 375ºF. Toss vegetables with oil and seasonings; spread into 15x10x1-inch baking pan. BAKE 40 to 45 min. or until vegetables are tender, stirring after 25 min. Cool completely. TRANSFER to serving bowl. Add mayo and dressing; toss to coat. Cover. Refrigerate until chilled.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Total Time: 4 hr
Variation :
Immediately toss hot vegetables with the mayo and dressing. Serve warm.

Substitute 1 Tbsp. GREY POUPON Dijon Mustard for the Italian dressing.

 

 

 

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