09 October 2009

Ranch Salad with Roasted Vegetables

(Joni...this is for you!)

2 lb. red potatoes

4 carrots, cut into 1/4-inch thick slices (or just rounds...what ever)

2 small red onions, cut into thin wedges

1 Tbsp. olive oil

salt, pepper, dried basil flakes to taste

Romain lettuce, torn

Fat Free Ranch Dressing

Grated Parmesan Cheese

Pre heat oven to 425 degrees. Combine veggies and olive oil in a big bowl; toss to coat. Then add salt, pepper, and/or basil to your liking. Spray two cookie sheets with Pam and then spread veggies out onto each cookie sheet (single layer). Bake for about 30 minutes, stirring after 15 min. Let cool for about 5 minutes.

For each serving place torn lettuce on plate. Put 1-2 Tbsp of fat-free ranch dressing (1 PP) on lettuce. Scoop a 1/2 cup of roasted veggies (2 PP) onto lettuce and sprinkle with 2 tsp. of Parmesan cheese (1 PP).

This is SOOOO yummy!!! I've made it several times and I just crave it! Having the warm veggies on top of lettuce seems kind of different but it is yummy. I found this recipe from a Kraft magazine (I changed it from the original a little bit).

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