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Creamy Roasted Winter Vegetable Salad

  • Prep Time: 15 Minutes (Total Time: 4 Hours)
  • Serving Size: 4
  • 4 cups Cubed Potatoes (about 3 Medium)
  • 2 cups Baby Carrots
  • 1/2 cup Thin Onion Wedges
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Each Salt And Pepper
  • 1/3 cup KRAFT Mayo Light Mayonnaise
  • 1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
  • PREHEAT oven to 375°F. 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.

    KRAFT KITCHENS TIPS

    Variation

    Immediately toss hot vegetables with the mayo and dressing. Serve warm.

    Substitute

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

    RECIPE COURTESY OF KRAFT FOODS

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