Roast Vegetable Salad Recipe

Name: Roast Vegetable Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 2 cups chopped carrots; 1/2 lb. (225 g) quartered fingerling potatoes; 1 cup chopped red onions; 2 Tbsp. oil; 1/2 lb. (225 g) French green beans, trimmed; 2 cups tightly packed baby spinach leaves; 1/4 cup shelled pistachios, chopped; 3 Tbsp. Kraft 100% Parmesan Aged Grated Cheese; 1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

Ingredients

2 cups chopped carrots
1/2 lb. (225 g) quartered fingerling potatoes
1 cup chopped red onions
2 Tbsp. oil
1/2 lb. (225 g) French green beans, trimmed
2 cups tightly packed baby spinach leaves
1/4 cup shelled pistachios, chopped
3 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 6 servings, 1 cup (250 mL) each

Instructions

1. Combine carrots, potatoes and onions in large bowl. Add oil; toss to evenly coat vegetables with oil. Spread onto rimmed baking sheet sprayed with cooking spray.
2. Bake 25 min., adding green beans to the baking sheet after 15 min.
3. Place spinach in large bowl; top with roasted vegetables. Let stand 2 min.
4. Add remaining ingredients; mix lightly.

Side Dishes