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Roasted Veggie Salad

1 lb. potatoes, cut into bite size pieces
2-3 carrots, cut into round slices
1 small onion, cut into wedges
1 T olive oil
1 head of lettuce
1/3-1/2 C Ranch dressing
Parmesan cheese

Combine first four ingredients in a baking dish and bake for 30 minutes at 425 degrees. Stir after the first 15 minutes. When roasted, cool for 5 minutes.

In the meantime, toss the lettuce with dressing and place on plates. Top each lettuced plate with warm veggies and sprinkle with cheese.

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