"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Roasted Winter Vegetable Salad Recipe

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This recipe for Creamy Roasted Winter Vegetable Salad, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Monday, August 20, 2007

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 375F. 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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